Teatime or anytime, these sweet and easy petite lemon meringue pies, made with mini phyllo tart shells, ready-made lemon curd and topped with sweetened mascarpone cheese, are simply delightful.

Petite Lemon Meringue Pies

1/2 cup (4 ounces) mascarpone cheese, at room temperature
1/8 cup superfine sugar
1/2 cup prepared lemon curd
22 (1 1/4-inch) mini phyllo tart shells, baked
22 pieces crystallized, edible flowers

1. Preheat the broiler.
2. In a medium mixing bowl, whip the cheese with the sugar until creamy. Pipe a scant layer of cheese in the bottom of each tart shell. Top with a scant layer of lemon curd.
3. Place the filled tart shells, evenly spaced, on a sheet pan. Pipe 1 tablespoon of meringue onto the top of each tartlet.
4. Place under the broiler, 4 to 6 inches from the flame, for approximately 1 minute or until slightly browned.
5. Bring the tarts to room temperature before serving. Garnish each tart with a crystallized flower.

Makes 22 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.