Lemon Meringue Tarts

Ingredients:

Pre-baked tart shells

Lemon curd                  as needed

Swiss Meringue            as needed

Method of Preparation:

1) Brush the bottom of the tart shells with a thin layer of white or dark chocolate. 

2) Fill the tart shells with lemon curd. 

3) Top with Swiss meringue and torch the meringue.

Note:

Swiss meringue is a 2:1 ratio of sugar to egg whites. The sugar is heated to 110 degrees and whipped to a stiff peak with the egg whites.