Prep 30 mins
Cook 30 mins
These tarts are actually easier to make than they appear. They make a beautiful addition to a dessert tray for company!
- 2 large eggs
- 1⁄2 cup sugar
- 1⁄3 cup fresh lemon juice
- 2 teaspoons lemon zest (finely grated)
- 2 tablespoons unsalted butter, cut up
- 3 sheets phyllo dough
- 1⁄2 cup butter, clarified
- 3⁄8 cup sugar
- 2 egg whites
- 3 tablespoons brown sugar
- For curd: Whip eggs and sugar until very light and fluffy with a whip attachment.
- Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes.
- Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.
- For tart dough:
- Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar.
- Repeat the process with the second and third sheets. Cut into 3-inch squares.
- Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan.
- Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown.
- Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip.
- For meringue:
- Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff.
- Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.