Lemon Tartlets with Meringue Caps

Name: Lemon Tartlets with Meringue Caps
Yield: Makes about 20
Ingredients: 4 tablespoons unsalted butter, melted; 2/3 cup confectioners’ sugar, sifted; 5 large egg whites, room temperature; 1/2 cup sifted all-purpose flour; 1/2 teaspoon pure vanilla extract; 1/2 cup granulated sugar; Lemon Curd (Page 339)

January 24, 2012

Ethereal, light-as-air sweets start with thin tuile cookies that are draped over inverted small brioche molds while still warm. Once cooled, each ruffled cup is filled with velvety curd and topped with a playful baked-meringue peaked cap. You will need a nonstick baking mat for the cups.

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