2 pkgs. (about 2 oz. each) mini fillo pastry shells (15 baked shells per package)
4 oz. white baking chocolate, chopped
2/3 cup jarred lemon curd
2 Tblsp. powdered egg whites
6 Tblsp. warm water
1/3 cup sugar
Heat broiler.
Place mini fillo shells on large baking sheet. Place white chocolate in small glass over simmering water to melt or place in microwave on high; stir until smooth. Spoon 1/2 teaspoon melted chocolate into each shell. With small brush spread chocolate over inside of each shell.
Refrigerate 10 minutes or until chocolate is set.
Spoon 1 teaspoon lemon curd into each shell.
Combine powdered egg whites and water in small bowl. Following package directions beat until soft peaks form. With mixer going add sugar gradually; beat until thick and glossy. Fit pastry bag with large star tip; fill with meringue. Pipe large meringue swirls on each tartlet.
Place shells under broiler until meringue is light brown, about 1 minute. Store in refrigerator.
