YIELD: about 6 mini tarts
Make the sugar cookie dough according to the directions on the Fun for All Foods Exact Batch package. Chill until firm.⠀⠀
Once firm, roll out discs of dough and press into prepared mini tart shells, mine made 6. Bake at 325F for about 20 minutes, just until they start to slightly turn golden, you want them firm, but not crunchy. Remove from the oven and cool.⠀⠀
Make the meringue by heating the egg whites and sugar over a water bath, stirring constantly until the mixture reaches 160F. Whip on a mixer until stiff peaks form.⠀⠀
Fill the cooled tart shells with the lemon curd and pipe on the meringue. Finish with a kitchen torch, or broiler, to toast slightly. Eat right away or store in the refrigerator. Enjoy!⠀
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