In a medium sized saucepan mix together egg yolks, sugar, lemon juice and zest into a medium saucepan. Cook over low heat, continually stirring until mixture becomes thickened and sticks to back of spoon. Remove from heat and add butter and stir until mixture is shiny and smooth. Place in a bowl and cover with plastic wrap. Refrigerate for 1 hour until cold.
In a medium bowl, beat the egg whites until soft peaks begin to form. Gradually beat in the sugar and lemon juice until stiff peaks form.
Preheat the oven to 375°F/190°C.
Place the tart shells on a baking sheet and allow to thaw at room temperature for 5-10 minutes. Bake for 10-12 minutes until the pastry turns golden brown.
Remove from the oven and let cool.
Generously fill each tart shell with lemon curd. Top each with meringue about 2 inches (5cm) high. Place under the broiler until the meringue tips are slightly browned, about 1-2 minutes.
Be sure to keep your eye on them so they do not burn. Remove from oven and let cool before serving.
In a medium sized saucepan mix together egg yolks, sugar, lemon juice and zest into a medium saucepan. Cook over low heat, continually stirring until mixture becomes thickened and sticks to back of spoon. Remove from heat and add butter and stir until mixture is shiny and smooth. Place in a bowl and cover with plastic wrap. Refrigerate for 1 hour until cold.
In a medium bowl, beat the egg whites until soft peaks begin to form. Gradually beat in the sugar and lemon juice until stiff peaks form.
Preheat the oven to 375°F/190°C.
Place the tart shells on a baking sheet and allow to thaw at room temperature for 5-10 minutes. Bake for 10-12 minutes until the pastry turns golden brown.
Remove from the oven and let cool.
Generously fill each tart shell with lemon curd. Top each with meringue about 2 inches (5cm) high. Place under the broiler until the meringue tips are slightly browned, about 1-2 minutes.
Be sure to keep your eye on them so they do not burn. Remove from oven and let cool before serving.
