Ingredients:
Instructions:
Bake the tart shells, then remove them from the pans, cool and place on a baking sheet prepared to be filled. In a saucepan, mix together 1 1/4 cups of sugar, cornstarch and salt. Add the boiling water and lemon zest and cook over direct heat, stirring constantly until the sauce becomes thick. Contine cooking, stirring constantly for 20 minutes, then remove from the heat. Add the butter to the mixture. In a separate bowl, slightly beat the 3 egg yolks and lemon juice, then pour the hot mixture gradually over the top. Beat until smooth and well blended. Return to the heat and allow to become steaming hot, stirring to prevent scorching. Fill the tart shells with the mixture and bake at 400° for 5 minutes. Remove from the oven and cover with a meringue made from the egg whites beaten stiff with 6 tablespoons of sugar. Bake in a moderate oven at 350° for 10 to 12 minutes, until delicately browned.