Prepare dough and let it rest in refrigerator for at least an hour. Take out and let warm to room temperature for at 15-30 minutes before rolling out.
Divide dough into baseball size portions. Roll out on lightly floured surface and cut into 1 1/2-2 inch circles, using a biscuit cutter or top of a small drinking glass.
Press each circle over the top of an inverted mini-muffin tin cup.
Put into oven and immediately reduce heat to 375. Bake for 10 minutes and remove from oven. Tartlet shells should be on the light side. Remove from muffin tin and cool on rack.
<b>To make tartlets: </b>
Preheat oven to 325 degrees F.
Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.
In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.
In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 1/3 of the meringue into lukewarm filling.
Put filling in pastry bag or ziploc bag. Pipe into empty tarlet shells.
Put meringue into pastry bag or ziploc bag. Pipe a dollop of meringue onto the top of each tartlet.
Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack and serve or refrigerate.
These are best if made the day before and refrigerated overnight.
I wish I could take credit for the filling recipe, but I can't - that part was inspire almost entirely by Rhonda's Lemon Meringue Pie III on AllRecipes.com.
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