Recipe information
Yield
Makes about 20
Ingredients
For the Shells
For the Meringue Caps
For the Lemon Curd
Preparation
Step 1
Preheat the oven to 325°F. Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, 1 at a time. Mix in flour and vanilla.
Step 2
Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of the spoon, spread into a 3-inch round. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, 1 at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. If cookies become too cool to shape, return them to the oven for 20 seconds. Repeat with remaining batter. (The shells can be stored in an airtight container for up to 3 days at room temperature.)
Step 3
Reduce oven temperature to 200°F. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825). Pipe twenty 1 1/4-inch-round, 2-inch-high spirals onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150°F. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. (The meringues can be stored in an airtight container up to 3 days.)
Step 4
Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160°F on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).
Step 5
To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.
