Make the shortbread pastry according to the recipe.

Also see how to make the lemon curd . 

1. In a mixing bowl whisk the eggs yolks very well, then set aside.
2. In a small pot or sauce pan heat the lemon juice and zest, sugar and salt on a medium heat and stir continually until the sugar has dissolved.
3. Turn off the heat. Add half a cup of this sugar/lemon mixture in the egg mixture whisking all the time.
4. Then pour this mixture into the pan mixture stirring and whisking all the time to prevent the eggs from curdling. While turning the heat on and whisking until the mixture has thickened. Should take about 5 minutes. take off heat.
5. Remove from the heat and stir in the butter, until it is completely mixed.
6. Straining the mixture will  remove the lemon zest and any egg solids that may occur in the liquid/curd.
7. Pouring this mixture in a bowl and covering it and refrigerating the curd until needed.
8. Fill up the shortbread tartlets when cool. then make the meringue.
9. Whip the egg whites, that were at room temperature, until fluffy and stiff (as above photo) before adding the sugar and powdered mixture. The sugar gets added slowly one tablespoon at a time. Until all is fluffy and stiff and forms peaks.
10. Pipe some meringue on the top of the lemon curd tartlets, in a pretty way. brown them under the grill for a minute or so until just brown.
11. serve beautifully on a decorated plate with some pretty edible flowers for a fine dinning experience.