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MAKING PASTRY
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Whisk together the flour and salt. Work in the butter until pea-sized pieces form.
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Add the egg yolk and ice water.
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Toss until the dough comes together, adding more water as needed.
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Divide the dough in half, wrap and chill for at least 30 minutes.
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preheat the oven to 400F. Lightly grease the wells of the mini tart pan.
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Roll one disk of dough about 1/8" thick. Cut 3" fluted circles.
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Place the circles into the wells of the pan and prick the base of each crust with a fork.
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Bake the crusts for about 12 minutes until pastry is golden brown.
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They will shrink and puff a bit but that's perfectly fine.
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Remove the pan from the oven and leave the crusts int he pan.
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MERINGUE MAKING
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Dissolve the sugar in the boiling water.
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Allow to cool to room temperature, then add the meringue powder and beat until stiff peaks form.
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Fill the baked cups with lemon curd, then pipe or dollop the meringue on top.
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Bake the filled tarts for 7-10 minutes until the meringue is lightly browned.
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Remove the pies from the oven. When they're cool enough to handle, transfer them from the pan to a rack to cool completely.
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Enjoy!