Miniature Lemon Meringue Tartlets

This tiny dessert ended one of the meals I prepared for Grammy during her stay at Chez Stephanie.

Along with a Paper Wrapped Salmon (from Donna Hay), a salad of mixed greens, and wild rice, there were individual lemon tarts. Prepared pie crust, cut to fit a muffin tin, topped with a strongly lemon-flavored custard, and baked till set. Top with meringue and set under the broiler until browned.

Perfect size, and intensely lemon. Served with vanilla ice cream, Grammy loved it...which is appropriate, as all grandmother's seem to love lemon.