LEMON MERINGUE MINI TARTS WITH PECAN CRUSTS
INGREDIENTS
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Crust
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1 ½ cups pecans
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1 cup unsalted butter
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1 cup powdered sugar
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2 tsp vanilla extract
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1 ½ cups all purpose flour
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¼ tsp salt
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Lemon Curd
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10 extra-large egg yolks(reserve the egg whites for the meringue)
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1 ½ cups sugar
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1 cup freshly squeezed lemon juice
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Zest of 2 lemons
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2 TBSP unsalted butter
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Meringue
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10 extra-large egg whites, at room temperature
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3 cups sugar
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