Preheat oven to 350 degrees. Place six 3 1/4-inch tart rings on a parchment paper-lined baking sheet and set aside.
On a lightly floured work surface, roll out pate sucree into a 10-by-15-inch rectangle, about 1/8 inch thick. Carefully transfer dough to a baking sheet; chill until firm.
Using a 4 1/2-inch round biscuit cutter, cut out six circles from dough and fit each circle into prepared tart rings, pressing crust into bottom and against sides; chill until firm. Trim edges to make even. Line chilled tart shells with parchment paper and fill with pie weights or dried beans. Bake until bottom of crust is lightly browned, 15 to 20 minutes.
Remove pie weights and parchment paper; pierce bottom of dough with tines of a fork. Reduce temperature to 325 and continue baking until crust is golden brown, 10 to 12 minutes more. Carefully remove tart rings and transfer tart shells to a wire rack to cool.
Fill cooled tart shells with lemon curd. Pipe about 1/4 cup meringue onto the surface of each tartlet in a decorative pattern. Transfer tartlets to freezer until chilled.
Using a kitchen torch, toast meringue, moving flame back and forth until evenly browned, or place tartlets under a preheated broiler for 1 to 2 minutes to brown.