makes six small tarts (recipe easily doubled or tripled for a crowd!)
2 egg whites, room temperature
1/2 cup sugar + 2 T sugar
1/2 tsp cream of tartar
1 jar lemon curd
1 cup whipping cream
Preheat the oven to 300 degrees. In the bowl of a Kitchen Aid mixer, beat the egg whites until frothy. Add the cream of tartar and slowly pour in 1/2 cup of sugar with the mixer on. Continue to beat on high until stiff glossy peaks form (about 6-8 minutes).
Scoop meringue into a pastry bag (or plastic bag!) and pipe out four inch circles onto a lined sheet tray. Reduce oven temperature to 200 degrees and bake for 1 1/2 hours then turn off the oven and let sit inside for another 1 1/2 hours.When meringues are done, beat the whipping cream and the extra 2 T of sugar on high until peaks form. Gently use a knife to whittle away the center of each meringue. Fill with one spoonful of lemon curd and top with whipped cream.