From Kitchen Nightmare to Dream Dessert Mini Lemon Tartlets

Instructions:

1. Make the Shortbread Crust: Pulse flour, butter, sugar, and salt in a food processor (or cut butter into flour mixture). Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill.
2. Roll and Shape the Crust: Roll out the chilled dough on a lightly floured surface. Cut out circles slightly larger than the tartlet tins. Press the dough into the tins and trim excess dough.
3. Blind Bake the Crusts: Prick the bottom of the crusts with a fork. Line with parchment paper and fill with baking beans or dried rice. Bake until lightly golden, then remove beans and parchment and bake until golden brown all over. Let cool completely.
4. Make the Lemon Curd: Combine butter, sugar, lemon juice, and zest in a saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is dissolved.
5. Cook the Curd: Whisk egg yolks in a separate bowl. Temper the egg yolks by slowly whisking in a small amount of the hot lemon mixture. Then, pour the egg yolk mixture into the saucepan with the remaining lemon mixture.
6. Thicken the Curd: Cook over low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon. Be careful not to boil.
7. Strain the Curd (Optional): Strain the curd through a fine-mesh sieve for an ultra-smooth texture. Cool completely.
8. Fill the Tartlets: Fill the cooled tartlet crusts with the lemon curd.
9. Make the Meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Beat in vanilla extract.
10. Pipe or Spread the Meringue: Pipe or spread the meringue over the lemon curd in the tartlets.
11. Toast the Meringue: Use a kitchen torch to lightly brown the meringue, or broil briefly in the oven, watching carefully to prevent burning.
12. Chill and Serve: Chill the tartlets for at least 30 minutes before serving.