Two-Bite Lemon Meringue Tarts

ACTIVE TIME: 45 min. TOTAL TIME: 21⁄2 hrs. SERVES: 12

13⁄4 sticks butter, divided

2 cups flour

1 cup granulated sugar, divided

4 eggs, divided

2 lemons, zested and juiced

2 Tbs. cornstarch

1⁄2 tsp. cream of tartar

3⁄4 cup powdered sugar

1 In food processor, pulse 11⁄2 sticks butter, f lour, 1⁄2 cup granulated sugar, 1 whole egg and 1 Tbs. cold water until dough ball forms. Shape dough into disk, wrap in plastic and refrigerate at least 1 hr.

2 Heat oven to 375°F. On floured surface, roll out dough to 1⁄2" thickness. Punch out twelve 2" circles; press into mini-muffin wells. Crimp edges and prick bottoms a few times with fork. Bake 12 to 15 min.

3 Separate yolks from remaining eggs, reserving whites. In pan over medium heat, whisk 1⁄4 cup lemon juice, 1⁄2 tsp. lemon zest, yolks and remaining granulated sugar. Add cornstarch and 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; simmer 5 min., whisking. Remove from heat; mix in remaining butter. Spoon lemon curd into mini pie shells; refrigerate at least 30 min.

4 Place large heatproof bowl over pot of simmering water; add egg whites and cream of tartar. With mixer on low speed, beat mixture until 160°F. Remove from heat. Increase speed to high and beat 5 min. more or until soft peaks form. Beat in powdered sugar. Transfer to piping bag fitted with medium star tip. Pipe dollops onto tarts.