Mini Lemon Curd Tarts

For Lemon Curd:
5 egg yolks
3/4 cup sugar
1 tbsp lemon zest
1 tsp corn starch (optional)
3/4 cup lemon juice
6 tbsp butter
1 tsp vanilla extract

For Lemon Curd Cream:
1 cup heavy whipped cream
2 tbsp sugar
3 tbsp lemon curd

For the Meringue:
5 egg whites
1 1/2 cup granulated sugar
Pinch of salt
Vanilla

Instructions:
In a food processor, pulse the sugar and lemon zest, set aside.
In a medium bowl, beat together egg yolks, lemon zest mixture, corn starch, and lemon juice and pour the mixture into a medium saucepan. Using a whisk, cook over medium-low heat until thick, while stirring constantly, for 6-7 min.
Remove the pan from the heat and add the cubed butter pieces. Mix until melted.
Pour the curd into a jar, cover with plastic wrap and refrigerate at least overnight.
You can keep the curd in the refrigerator for 2 weeks.

Preparing the Lemon Curd Cream:
In a large bowl, whisk together the cold heavy cream and sugar just until the cream forms stiff peaks. Then add 3 tbsp lemon curd into the cream and using a rubber spatula gently fold it up until combined.

Preparing the Meringue:
In a saucepan, bring about 1-inch water to a simmer.
In a large bowl, whisk together the egg whites, salt, and sugar. Put the bowl on top of the simmering water and stir the egg mixture with a rubber spatula until all the sugar had dissolved for 4-5 min. Remove from the heat, add vanilla, and using a stand mixer or electric mixer, beat on high speed until thick and stiff peaks.

Once the shells have cooled, pipe in the bottom layer of lemon curd and then pipe the lemon curd cream, spread them out as in the IG reel.
Pipe the meringue over the top of each tart. Using a kitchen torch, toast the meringue before serving as in the IG Reel.
For Lemon Curd:
5 egg yolks
3/4 cup sugar
1 tbsp lemon zest
1 tsp corn starch (optional)
3/4 cup lemon juice
6 tbsp butter
1 tsp vanilla extract

For Lemon Curd Cream:
1 cup heavy whipped cream
2 tbsp sugar
3 tbsp lemon curd

For the Meringue:
5 egg whites
1 1/2 cup granulated sugar
Pinch of salt
Vanilla

Instructions:
In a food processor, pulse the sugar and lemon zest, set aside.
In a medium bowl, beat together egg yolks, lemon zest mixture, corn starch, and lemon juice and pour the mixture into a medium saucepan. Using a whisk, cook over medium-low heat until thick, while stirring constantly, for 6-7 min.
Remove the pan from the heat and add the cubed butter pieces. Mix until melted.
Pour the curd into a jar, cover with plastic wrap and refrigerate at least overnight.
You can keep the curd in the refrigerator for 2 weeks.

Preparing the Lemon Curd Cream:
In a large bowl, whisk together the cold heavy cream and sugar just until the cream forms stiff peaks. Then add 3 tbsp lemon curd into the cream and using a rubber spatula gently fold it up until combined.

Preparing the Meringue:
In a saucepan, bring about 1-inch water to a simmer.
In a large bowl, whisk together the egg whites, salt, and sugar. Put the bowl on top of the simmering water and stir the egg mixture with a rubber spatula until all the sugar had dissolved for 4-5 min. Remove from the heat, add vanilla, and using a stand mixer or electric mixer, beat on high speed until thick and stiff peaks.

Once the shells have cooled, pipe in the bottom layer of lemon curd and then pipe the lemon curd cream, spread them out as in the IG reel.
Pipe the meringue over the top of each tart. Using a kitchen torch, toast the meringue before serving as in the IG Reel.