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These mini lemon meringue tartlets are a sweet and tangy dessert that is perfect for any occasion. The buttery crust is topped with fluffy meringue and filled with zesty lemon curd. They're bite-sized and simple to make, making them ideal for a party or a sweet snack.

Instructions: Preheat the oven to 375 degrees Fahrenheit 190 degrees Celsius. Combine the flour, butter, and sugar in a large mixing bowl. Rub the mixture together with your fingers until it resembles breadcrumbs. Mix in the egg yolk and cold water until the dough comes together. Divide the dough into 24 equal pieces and press one into each of the 24 mini muffin cups. Bake the tartlet shells for 12-15 minutes, or until lightly golden brown. Allow to cool completely after removing from the oven. Fill the tartlet shells with the lemon curd. In a large mixing bowl, whisk together the egg whites and cream of tartar until stiff peaks form. Add the sugar gradually, beating constantly, until the meringue is glossy and stiff. Spoon the meringue over the lemon curd, making sure to completely cover it. Lightly brown the meringue with a kitchen torch. Refrigerate the tartlets for at least 30 minutes before serving.