LEMON CURD TARTLETTES

FOR THE LEMON CURD:
2 large eggs
1/2 cup sugar
1/3 cup fresh lemon juice
1/2 grated lemon rind
2 tablespoons unsalted butter, cut up
1/2 cup butter, clarified=7F
1/2 to 3/4 cup sugar
FOR THE TARTLETTE SHELLS:
3 sheets phyllo
FOR THE MERINGUE:
2 egg whites
3 tablespoons brown sugar

TO MAKE THE LEMON CURD:
Whip eggs and sugar until very light and fluffy with a whip attachment. Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes. Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.

TO PREPARE THE TART SHELLS:
Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar. Repeat the process with the second and third sheets. Cut into 3-inch squares.

Lay 18 tartlette molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlette shells. The square corners will spread out flat on the sheet pan. Bake in this upside down position weighted down with another sheet

pan at 375 degrees Fahrenheit until golden brown. Let phyllo cool slightly, but while still warm remove from molds.

Cool completely then fill with lemon curd by piping with a plain tip.

TO MAKE THE MERINGUE:
Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff. Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.

Makes 18 tartlettes
Adapted from source: Food TV, Bakers' Dozen (Gale Gand) SHOW#BD1A33