2 lg Eggs
1/2 c Sugar
1/3 c Fresh lemon juice
1/2 Grated lemon rind~
2 tb Unsalted butter; cut up
3 Sheets phyllo
1/2 c Butter; clarified~
1/2 3/4 cup sugar
2 Egg whites
3 tb Brown sugar
For curd: Whip eggs and sugar until very light and fluffy with a whip
attachment. Gradually mix in lemon juice and rind. Place over boiling water
and cook, whisking until extremely thick, about 5 10 minutes. Remove from
heat and whisk in butter. Pour into a container, cover with plastic wrap
and chill overnight to stiffen. For tart dough: Lay one sheet of phyllo on
work surface. Brush with clarified butter and sprinkle with sugar. Repeat
the process with the second and third sheets. Cut into 3-inch squares. Lay
18 tartlette molds upside down on a sheet pan. Lay 1 square of phyllo over
each pan, then place a second one on top of phyllo to help form tartlette
shells. The square corners will spread out flat on the sheet pan. Bake in
this upside down position weighted down with another sheet pan at 375
degrees Fahrenheit until golden brown. Let phyllo cool slightly, but while
still warm remove from molds. Cool completely then fill with lemon curd by
piping with a plain tip. For meringue: Whip egg whites until stiff but not
dry then add the brown sugar gradually and continue whipping until stiff.
Pipe onto lemon curd with a star tip and brown with a blow torch or under
the broiler. Yield: 18 tartlettes
Yields
18 Servings