Lemon Tartlets with Meringue Caps

Description

Thin tuile cookies are baked, then folded into tartlet shells while still warm. Once cooled, each ruffled cup is filled with vibrant, sweet lemon curd and topped with a playful meringue curlicue.

Ingredients

• 1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces
• 1/2 cup sifted all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon pure vanilla extract
• 1/4 cup (1/2 stick) unsalted butter, melted
• 2 large egg whites, room temperature
• 2/3 cup confectioners' sugar, sifted
• 3 large egg whites, room temperature
• 3/4 cup granulated sugar
• 6 large egg yolks
• Pinch of salt

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• Yield
• yield:Makes about 20