Lemon Meringue Tarts

Lemon Meringue Tarts

Cut out rounds of dough using a cookie cutter.

Add the pieces of dough to the tartlet pans.

Whisk the egg whites and sugar over a Bain Marie

Whisk and heat until foamy and the sugar dissolves.

Add the lemon curd, then pipe on the Swiss meringue.

Toast the meringue with a kitchen torch.