Preparation:

For the Tarts/Crust:

1. In a food processor, fitted with a metal blade, pulse dry ingredients 2-3 times to blend.
2. Add butter and pulse 3-4 times or until mixture resembles coarse crumbs. Add egg yolks and cream and pulse until dough begins to come together.
3. Divide dough in half and press into two discs. Wrap in plastic and refrigerate for 1 hour (or up to 2 days).
4. Remove both 9-inch discs from plastic and let rest 20 minutes then roll out both discs on a floured surface to ¼-inch (1.5mm) thickness, then Divide dough into 12 equal portions.
5. Fit one portion of crust into each 4-inch (10cm) tart pan (recommend French tart rings), pressing up the sides to fit. Trim off excess dough.
6. Place prepared tart pans on a parchment lined baking sheet for easy transfer.
7. Prick the bottom of each tart crust with a fork and place in the fridge for 10 minutes.
8. Preheat oven to 325ºF (160ºC).
9. Remove baking sheet with chilled tart crusts from the fridge. Place baking sheet in oven and bake 20-25 minutes or until golden.
10. Remove from baking sheet from the oven and cool for 10 minutes before turning tart crusts out onto a cooling rack.
11. When cooled completely, fill each tart shell with ¼ cup (60ml) E.D. Smith Lemon Pie Filling and top with fresh fruit, whipped cream or meringue topping.

For the Meringue Topping:

1. Using a hand mixer on high, beat egg whites until foamy.
2. Add icing sugar, one tablespoon (15ml) at time and continue to beat until stiff and glossy.
3. Divide meringue evenly over 12 tarts placed on a baking sheet.
4. Top broil for 1-2 minutes or until golden.