Petite Lemon Meringue Pies
- ½ cup (4 ounces) mascarpone cheese, at room temperature
- 2 tablespoons superfine sugar
- ½ cup prepared lemon curd
- 22 mini (1¼-inch) phyllo tart shells, baked
- 1½ cups prepared meringue mixture
- 22 crystallized edible flowers
Instructions:
These Petite Lemon Meringue Pies are absolutely delightful.
- Preheat the broiler.
- In a medium mixing bowl, whip the cheese with the sugar until creamy. Pipe a scant layer of cheese in the bottom of each tart shell. Top with a scant layer of lemon curd.
- Place the filled tart shells, evenly spaced, on a baking sheet. Pipe 1 tablespoon of meringue onto the top of each tartlet. Place under the broiler, 4 to 6 inches from the flame, for approximately 1 minute or until slightly browned. Bring the tarts to room temperature before serving. Garnish each tart with a crystallized flower.