lemon meringue tartlets

I've never made nor tried lemon meringue pie, so I'm not sure how these tartlets compare to others, but I really enjoyed these.

Lemon Meringue Tartlets

For cookie crust:
From Chocolate and Mixed Nut Tart in Cookie Crust, Bon Appetit, February 2002
1 1/2 c. all-purpose flour
1/4 c. sugar
1 stick plus 1 tbs. chilled butter, cut into 1/2-inch cubes
2 tbs. chilled whipping cream
1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tbs. cream and vanilla extract. Pulse until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom of six 5-inch tartlet pans. Pierce dough all over with a fork.

Place tartlet pans on baking sheet. Bake until light golden, about 15 minutes. Remove from oven, and use 1-cup measuring cup to press down crust, if puffed. Let cool completely. Leave oven on.

For lemon filling:
From Lemon Meringue Pie, Gourmet, January 2008
5 large egg yolks
1 1/4 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 1/4 c. water
1/4 c. whole milk
1 tbs. grated lemon zest
1/2 c. lemon juice
2 tbs. butter, cut into tablespoons

Whisk together yolks in a small bowl.

Whisk together sugar, cornstarch, and salt in a heavy medium saucepan. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken. Remove from heat and gradually whisk about 1 c. milk mixture into yolks, then whisk yolk mixture into remaining milk mixture. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated.

For meringue:
5 large egg whites, at room temperature 30 minutes
1/2 tsp. cream of tartar
1/8 tsp. salt
3/4 granulated sugar

Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tbs. at a time, beating until meringue just holds stiff, glossy peaks.

Pour lemon filling into tartlet shells and gently shake to smooth top. Spread meringue decorately over lemon filling, covering filling completely. Immediately bake until meringue is golden brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours.

For meringue: