2 packages (about 2 ounces each) mini fillo pastry shells (15 baked shells per package)
4 ounces white baking chocolate, chopped
2/3 jarred lemon curd
2 tablespoons powdered egg whites
6 tablespoons 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 oven 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 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 swirl on each tart.
Place shells under broiler until meringue is light brown, about 1 minute. Store in refrigerator.
