---------- 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