Mini Lemon Meringue Tarts

Method

1. Beat softened butter until creamy. Add powdered sugar and salt; mix on low until combined.
2. Mix in egg and vanilla extract. Add flour and mix on low until a soft, crumbly dough forms.
3. Turn dough onto plastic wrap, press into a flattened disc, wrap, and chill for at least 1 hour or overnight.
4. Preheat oven to 350°F. Let chilled dough sit on the counter for 10 minutes before rolling.
5. Roll dough to about 1/8-inch thick. Cut circles about 1 inch larger than tart pans and press into pans.
6. Trim excess dough with a rolling pin, prick bottoms with a fork, line with foil, and fill with pie weights or rice.
7. Bake for 15 minutes. Remove foil and weights, then bake another 10 minutes until edges are golden. Cool before unmolding.
8. For the filling, stir eggs, yolks, sugar, and lemon juice together in a small pot.
9. Cook over medium heat, stirring constantly, until thickened to a custard-like consistency, about 15 minutes.
10. Stir in cubed butter one piece at a time until smooth and fully incorporated.
11. Transfer to a bowl, press plastic wrap directly on the surface, and cool to room temperature.
12. Fill tart shells and chill at least 4 hours (or overnight) until set.
13. For Swiss meringue, bring about 1 inch of water to a simmer in a pot.
14. In a heat-safe bowl, stir egg whites and sugar and place over the simmering water (double boiler), without touching the water.
15. Stir constantly until sugar dissolves and mixture feels smooth between your fingers, about 4 minutes.
16. Remove from heat, add vanilla extract, and whip on high speed until stiff peaks form, about 5-7 minutes.
17. Pipe meringue over chilled tarts and toast with a kitchen torch before serving.