Ingredients

• Good quality, store-bought lemon curd

• 1 Egg Yolk
• 1/2 tsp Vanilla
• 3 Tbsp Heavy Cream
• 1 1/2 cups Unbleached White All-Purpose Flour
• 1/4 cup Granulated Sugar
• 1/4 tsp Kosher Salt
• 2 tsp fresh, finely chopped Rosemary
• 1/2 cup Cold Unsalted Butter (4 oz) cut into 1/2-inch cubes

• 4-5 Egg Whites room temperature
• 1 1/2 cups Granulated Sugar
• 1 tsp Vanilla

Instructions

1. In a small mixing bowl, whisk together the egg yolk, vanilla and heavy cream. Set aside.
2. In the bowl of a mixer fitted with a paddle attachment, combine the flour, sugar, salt and rosemary, and mix. With mixer on low, add the cold butter then increase speed to medium and continue to mix until the butter is the size of small corn kernels.
3. Slowly add the cream mixture, being careful to mix just until incorporated. Remove the bowl from the mixer, and gather the dough into a ball.
4. Lightly flour your surface, flatten the dough into a disc, wrap with plastic wrap and chill in the freezer for 10 minutes.
5. Roll out the chilled dough on a lightly floured surface, frequently turning it a quarter turn. (Dust the surface lightly with more flour if needed to keep the dough from sticking.) When the dough is 1/4-inch thick, place 4-inch tart shells on top of tart dough; and, using a sharp paring knife, trace out the rounds (making sure to give an extra 1-2 inches around each tart).
6. Center the rounds over the tart molds and carefully ease the dough down into the mold using the sides of your thumb/finger. Press along the inside of the mold, rotating around to create a clean edge between the bottom and the side of the dough. (There should be a 1/2 inch rim of excess dough extending straight above the top edge.)
7. With a small paring knife or offset spatula, trim the excess dough flush with the top of the ring. Repeat with the remaining pieces of dough. (Re-roll the dough one more time to get all 8 tart shells.) Place the rolled tart shells on a parchment or Silpat-lined baking sheet and chill in the freezer until completely firm, about 30 minutes.

1. Position a rack in the center of the oven and preheat the oven to 350°F.
2. Cut out parchment rounds for each tart, making sure they are slightly larger than the tart. Crumple the parchment (to increase its flexibility so that it will conform more easily to the shape of the tart shell), then flatten it out and fit into the chilled tart shells.
3. Fill with pie weights, dried beans or rice. Bake until the sides of the shell look set and golden, 20-22 minutes, then gently lift the parchment and beans and remove them from the tarts.
4. Return to the oven and continue baking until the bottom is set and golden in color, about 3 minutes. Remove from the oven and cool completely before removing from the tart shells.

1. Combine the egg whites, sugar and vanilla in a heatproof bowl (the mixing bowl from your mixer works well) and whisk to incorporate.
2. Place the bowl over a double boiler and gently heat, whisking frequently, until a digital thermometer reaches 170°F.
3. Once 170°F has been reached, transfer to a stand mixer fitted with a whisk attachment and whip on high speed until the meringue forms stiff and glossy peaks, about 2-3 minutes. Transfer the meringue to a piping bag (filling only 1/2 way for ease).

1. Filled cooled pie shells with a good-quality lemon curd, and pipe the meringue directly onto filled tarts. (If you don’t have a piping bag, you can also use a large spoon to dollop the meringue, then swirl using the tip of your spoon to create beautiful peaks.)
2. Using a small hand-held blow torch, gently brown the meringue to your liking. Dust the tarts with a flourish of powdered sugar and serve.