Page 257 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

2
. In a heatproof metal bowl, combine the remaining 1 cup (240 ml)
lemon juice, the sugar, and the egg yolks. Place the bowl over a

pot of simmering water and whisk until the mixture has thickened
enough that it ribbons when you pull out the whisk. Take the bowl
off the heat and immediately add the gelatin mixture, whisking until
it’s completely melted. Add the butter and whisk until it's fully
incorporated.

3
. Immediately divide the curd among the crusts and refrigerate the
tartlets until the filling sets, about 2 hours.

Assembly
1

. In the bowl of an electric mixer fitted with the whisk attachment,
combine the egg whites and salt and whisk until light and foamy.
2

. In the meantime, add the sugar, ½ cup (120 ml) water, and the
lemon juice to a heavy saucepan. Cook, stirring, over low heat until
the sugar is completely melted. Clip on a candy thermometer and
heat the syrup to 234°F (112°C).

3
. With the mixer running on medium-high speed, carefully pour the
sugar syrup down the side of the bowl into the egg whites. Increase
the speed to high and whip until you achieve very stiff white peaks.

4
. Transfer the meringue to a pastry bag fitted with a star tip and pipe
it onto the lemon tartlets in a decorative pattern.

5
. Brown the meringue with a kitchen torch. (Do not place under a
broiler, as that would melt the curd.)