Lemon Meringue Tarts in Phyllo Cups





  • 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.