Step 1

Preheat oven to 400 degrees.

Step 2

Cut the butter into the flour using your fingertips, a fork, or a pastry cutter, until the mixture resembles wet sand with a few pea-sized pieces. You can also put flour and butter in a food processor and pulse until it's the right consistency.

Step 3

Add the egg yolk and the water all at once, then stir to combine to form a stiff dough. If the mixture doesn't hold together, add more water 1 tsp at a time until dough does not crumble. Knead gently.

Step 4

Roll dough out thinly on a lightly floured surface and use a 2-inch fluted cookie cutter to cut out as many circles as you can (should make about two dozen).

Step 5

At this point, you can make these now or save the pastry for later, placing a small piece of parchment paper or wax paper in between each dough circle. Wrap the stack in plastic wrap and refrigerate or freeze. If you are using the dough at a later time, soften until pliable before proceeding to the next step.

Step 6

Press each circle into a mini muffin tin, making sure there's a bit of a lip around all edges to hold in your fillings. Chill for 30 minutes before baking.

Step 7

Fill each tartlet shell with a small ball of aluminum foil. Bake for 10-15 minutes or until golden brown, removing foil halfway through to allow to brown. You can store the pre-cooked pie shells unrefrigerated in a sealed plastic bag for a day or two before filling, if desired.

Step 8

Set the oven to broil.

Step 9

Fill each pie shell with about 1 tsp lemon curd.

Step 10

In a medium glass or metal bowl, whip egg whites until soft peaks form. Add sugar 1 tbsp at a time and continue to beat until peaks are stiff.

Step 11

Spoon meringue into a piping bag with a decorative tip and pipe onto pies, if desired, or simply spoon meringue on top of mini pies and swirl with the back of a spoon to make a nicely textured surface.

Step 12

Broil in the oven for about 4 minutes or until meringue is golden brown on top.