Preheat your oven to 375 degrees F

Lay your thawed pie dough flat. Lay the individual tart pan on the dough and cut a circle around the tart pans, slightly larger than the pan itself

Spray the tart pan with non stick cooking spray and add the dough to the pan, pressing it down in the pan. Trim the excess off, fork the bottom slightly, and put on a sheet tray. Keep doing this until all are done

Put them into the preheated oven an bake for 20 minutes, rotating halfway through. Once golden brown turn the heat down to 350 degrees F

While the dough is cooking make the lemon filling. In a saucepan over medium heat add in the sugar and cornstarch. While whisking slowly add in the water to prevent any clumps from forming

Add in the lemon juice and lemon zest and cook for about 5 minutes until it has thickened slightly. Turn off the heat 

In a bowl add the egg yolks and a spoonful of the hot lemon curd. Whisk to combine and add the egg yolk mixture back to the pan along with the butter

Turn the heat back on to medium and let it cook until thick, about 5 minutes

Once the tartlet crusts are cooked and the lemon filling is done add the filling to the each tart filling it up completely

Now its time to make the meringue. In a bowl with an electric mixer beat together the egg whites and cream of tartar until it starts to get light and fluffy

Slowly add in the sugar while beating the egg whites for another 5 minutes until light, fluffy, and glossy

Spoon the meringue onto the tarts adding as much as you’d like- I like a lot! Make sure to completely cover the top of the lemon filling so none of it is showing. Use the back of your spoon to create little peaks all over the top

Put into the preheated oven and bake for 25-30 minutes until the top is a beautiful golden brown

Let the tartlets cool completely in the pan before removing

Eat the day of!