Prepare the sweet shortcrust pastry and fill small tart rings or tart pan and bake them at 347°F for about 15 minutes.
Cook together the eggs, sugar, lemon zest and juice in a double boiler until the texture is thicker, then off the heat add the butter and let cool completely.
Fill the inside of the tart shells with the lemon curd and place in the fridge.
Make the syrup by mixing the sugar and water in a saucepan until 244°F then pour it over the frothy egg whites. Then whisk until you have a fluffy meringue.
Fill a piping bag and decorate the top of the lemon tart with the meringue, then burn lightly with a blowtorch.
Enjoy these lemon meringue tartlets !