Lime Curd Tartlets in Meringue Shells

Name: Lime Curd Tartlets in Meringue Shells
Yield: Makes 16
Ingredients: 4 large egg yolks plus 2 large whole eggs; 3/4 cup sugar; Finely grated zest of 2 limes plus 1/2 cup fresh lime juice (from about 4 limes); 4 tablespoons unsalted butter, cut into small pieces; Swiss Meringue (recipe follows); 4 large egg whites, room temperature; 1 cup sugar; Pinch of cream of tartar; 1/2 teaspoon pure vanilla extract; (makes 4 cups)

January 24, 2012

In classic French cooking, a large dessert shell made entirely of meringue is called a vacherin, so called for its resemblance to a well-known cheese; it is usually layered with whipped cream and fruit. Here, small-scale meringue shells are filled with lime curd, whose bright color is especially striking in contrast with the crisp white shells.

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