Whisk flour, powdered sugar and salt in a bowl. Set aside.

In a stand mixer cream your butter until it is light and fluffy.

Add the sugar and the extract, and beat until well combined.

Add the flour mixture ¼ cup at a time, mixing as little as possible between each addition.

You can finish by mixing with your hands if you like.

Spray muffin tins with butter flavoured non stick spray.

Press the cookie mixture into the pans so you leave a little well in the middle of each. Make sure to press it up the sides so the curd can fit inside later.

Pop the tins in your fridge for about 2 hours.

Remove and cook in a preheated 350 degree oven for 10 to 12 minutes, or until golden brown.

Let cool in pan for a few minutes.

Transfer to a wire rack and allow to cool completely.

Add lemon zest, lemon juice, sugar and yolks to a bowl and whisk.

Now transfer that to a pan or pot and cook over medium to low heat, adding your butter right away.

Whisk until it thickens which takes about 8 or so minutes.

Spoon the curd into the tart shells.

Add egg whites, cream of tartar, and salt to a stand mixer.

Beat on high until stiff peaks form.

While mixer is still on high, slowly add your sugar and continue to mix until combined and stiff peaks form.

Spoon onto tarts over the curd.

Take a mini torch and give it a good flame if you like. You don't have to but seriously any reason to pull out the mini torch is just good fun.

Serve with a Meyer Lemon smile!