---------- Recipe via Meal-Master (tm) v8.05

     Title: Lemon Curd Tartlettes
Categories: Fruits, Pies, Bakery
     Yield: 18 Tartlets

     2 lg Eggs
   1/2 c  Sugar
   1/3 c  Fresh lemon juice
   1/2    Lemon rind; grate
     2 tb Unsalted butter; cut up
     3    Sheets phyllo
   1/2 c  Butter; clarify
   1/2    To 3/4 c sugar
     2    Egg whites
     3 tb Brown sugar

 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.

 DOUGH-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" 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
 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.

 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.

 Source: Bakers' Dozen, Gale Gand, TVFN.
 MM Waldine Van Geffen [email protected].

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