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Lemon Tartlets with Meringue Caps

Recipe photo courtesy of Christopher Baker

Thin tuile cookies are baked, then folded into tartlet shells while still warm. Once cooled, each ruffled cup is filled with vibrant, sweet lemon curd and topped with a playful meringue curlicue.

Source: Martha Stewart Living, May 2006
Yield

Ingredients

For the Lemon Curd

For the Meringue Caps

For the Shells

Directions

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75
  • Aly Rose
    3 FEB, 2014
    I love Martha's recipes but I have to admit that these shells did not work that well for me. They just did not form as beautifully as the picture. The lemon curd is amazing and the meringues turned out good.
    Reply
  • kengin
    30 SEP, 2008
    BRANDY SNAP BASKETS WILL WORK JUST AS WELL FOR A CHANGE. BUT AFTER QUITE SOME TIME THEY DO VERY SLIGHTLY SOFTEN TO THE GOOD AS THEY WILL NOT BE SO CRUMBLY WHEN EATEN
    Reply
  • emkaye
    25 MAY, 2008
    I'm pretty sure this is the same recipe as the one found in Martha Stewart Baking. about 99% sure. If so, this is amazing! It's the best lemon curd I've ever eaten. Don't be daunted by the temperature thing and all the steps. It's worth it. I made this with just the classic tart dough. Instead of buying tartlet pans, I just cut out circles and formed them inside a muffin tin. Martha may be horrified, but it worked and they were beautiful! and this broke newlywed didn't have to pay for a new pan!
    Reply

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