Culinary Institute of America

Lemon Curd Tartlets

Preparation info
  • Makes

    12

    tartlets
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Lemon Curd, freshly prepared, warm

Method

  1. Divide the warm lemon curd evenly among the tartlet shells. Chill for 1 hour, or until the curd sets.
  2. Divide the meringue among the tartlets, mounding it on top. Smooth the meringue using a palette knife, then create a pattern of parallel lines across the tartlet.
  3. Brown the meringue using a torch or under a salamander.