Combine all ingredients in the bowl of a food processor fitted with a metal blade. Process until dough just comes together.
Butter 8- 4 1/2 inch tart pans. Wrap dough and refrigerate for 30 minutes. Divide dough into 8 equal portions and press in to tart pans. Bake at 350 degrees for 20 minutes or until golden . If bottom puff up , press down with back of spoon and return to oven. Let cool and pop out of pans.
1 cup lemon juice
zest from 2 lemons
2 1/2 cups sugar
2 egg yolks
1/2 cup butter
Combine juice, zest, sugar and eggs in heat proof bowl. Whisk until combined well. Place bowl over pot of simmering water and stir until mixture becomes thick and coats the back of a spoon. Stir in butter. Set aside to cool.
12 oz. egg whites
2 1/4 cups sugar
Place egg whites and sugar in heat proof bowl and whisk gently . Place bowl over pan of simmering water and heat just until sugar is dissolved into egg whites. Feel with fingers for any graininess. Remove from heat and place in stand mixer fitted with whisk attachment and whisk until glossy firm peak are achieved.
Fill each tart with filling and cover with meringue. You can use a decorator tip if desired.
Using a butane torch or broiler in the oven brown the meringue.
Combine all the ingredients, except the chopped chocolate, in a bowl of a food processor fitted with a metal blade; process until mixture forms a dough ball. Lightly dust 8 (4-5 inch) tartlet pans with flour. Press the dough into each pan; place in freezer to firm up. Remove from freezer and line with foil and fill each tart with pie weights or dried beans. Bake the tarts for 10-15 minutes or until golden. Remove from oven; remove the foil and pie weights. Sprinkle a small amount of chopped chocolate into the hot tart shells. Using a pastry brush, brush a thin layer of chocolate on the inside of the tart shell. Make sure it’s a thin layer. Remove excess chocolate with the pastry brush if too much was sprinkled in initially. Set aside to allow tarts to cool completely.
Lemon Curd Filling:
In a saucepan, add the egg yolks, sugar , lemon juice and zest and whisk together until well combined. Over medium low heat continue whisking until mixture becomes thick and coats the back of a spoon. Remove from heat; stir in butter until melted and combined throughout. Place curd in bowl and cover surface with plastic wrap to prevent a skin from forming. Refrigerate until firm, about 4 hours.
Once the curd in firm, fill the cooled tartlet shells. Meanwhile prepare the meringue.
In a stand mixer metal bowl add the egg whites and sugar. Place the bowl over a pot of simmering water. Heat the whites and sugar until sugar is dissolved, whisking constantly. With your fingers, rub the liquid between your fingers to detect any undissolved sugar granules. Remove the mixture from over the simmering water and place on stand mixer fitted with whip attachment. Starting at low speed, beat 5 minutes and gradually increase speed until meringue is stiff and shiny.
Pipe the meringue onto the tops of the filled tartlets. Using a kitchen torch , brown the meringue.