1 1⁄2 sticks6 oz. unsalted butter, cut into 1-inch pieces
For the meringue
6large egg whites
1tsp.cream of tartar
1cupgranulated sugar
For Crust
1batch Pâté Sucrée
Instructions
Make the Curd:
In a medium bowl, rub together the sugar and lemon zest with the palms of your hands until fragrant. Set aside.
Using a fine-mesh strainer, strain the lemon juice into a medium nonreactive saucepan.
Set the strainer in a medium heatproof bowl next to the stove.
In the saucepan, add the eggs, egg yolk, and sugar mixture, and whisk to combine. Add the butter, and set the pan over medium heat. Cook, whisking constantly all over the bottom of the pan and into the edges, until the butter is melted and the mixture is thickened slightly, 3–5 minutes.
At the very first sign of a boil, quickly remove the pot from the heat and strain the lemon mixture into the prepared bowl. Reserve.
Bake shells at 350 F for 15-20 minutes until golden brown.
Fill with curd and chill for at least 30 minutes
Make the meringue:
In a standing mixer fitted with the whisk attachment or in a large bowl with a handheld electric mixer, whisk the egg whites on medium speed for 1 minute.
Add the cream of tartar, increase the speed to medium-high, and mix for 1 minute. With the motor running, gradually add the sugar in small (1–2 teaspoon) increments. Once all the sugar has been added, continue beating the egg whites until stiff, glossy peaks have formed.
Carefully unmold the tarts. Place a generous dollop of meringue in the center of each.
Caramelize the meringue with a kitchen torch if desired.
Serve immediately.
Notes
Fun Facts
Lemon meringue pie is actually a Philadelphia invention born out of the Victorian-era, courtesy of Mrs. Elizabeth Goodfellow, a 19th century pastry shop owner who ran America's first cooking school.
Meringue, a mixture of stiffly beaten egg whites and sugar that is used in confections and desserts, was invented in 1720 by a Swiss pastry chef named Gasparini.