Make the Tart Shells:

• Preheat oven to 350°F (175°C).

• In a food processor, pulse flour, powdered sugar, and butter until the mixture resembles coarse crumbs.

• Add egg yolk and 1 tbsp ice water, pulsing until dough comes together. Add more water if needed.

• Roll out the dough and cut into circles to fit a mini tart pan. Press into the pan and poke the bottoms with a fork.

• Bake for 12-15 minutes, until lightly golden. Let cool.

Prepare the Lemon Curd:

• In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.

• Cook, stirring constantly, until thickened (5-7 minutes).

• Remove from heat and stir in butter until smooth.

• Let cool slightly, then spoon into the cooled tart shells.

Make the Meringue:

• In a clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.

• Gradually add sugar, beating until glossy, stiff peaks form. Stir in vanilla.

Assemble & Bake:

• Pipe or spoon meringue onto each tart, making decorative peaks.

• Bake at 400°F (200°C) for 5-7 minutes, or until the meringue is golden.

Serve:

• Let cool before serving. Enjoy these sweet, tangy, and airy mini tarts!