Preheat oven to 250°

Separate egg whites from the yolks. If ANY yolk gets into the whites start over. Leave the whites out at room temp.

While the eggs sit start the lemon curd. In a heavy bottom saucepan combine eggs, sugar, and lemon juice on medium heat.

When the ingredients are combined add butter.

Whisk constantly until the mixture thickens enough to coat the back of a spoon. Cover and chill.

To start the meringue beat the egg whites on medium until they form soft peaks.

Slowly add sugar a couple tablespoons at a time. Increase mixing speed.

Once all the sugar is incorporated add the lemon juice and continue to beat until stiff peaks form.

The meringue is ready when the bowl can be flipped upside down, the meringue looks glossy, and no sugar granules can be felt.

You may add color at this point if you wish. Transfer to a piping bag.

Line a cookie sheet with a silicon mat or parchment. If you use parchment make sure you pipe a small amount of the meringue to the cookie sheet on each corner to glue it down.

Pipe one circle, then pipe another circle around the first one leaving space in the middle. Think of a little cup to hold the curd. They can be quite close together as they do not rise.

Place in the oven and leave for about an hour then turn off the oven and let them cool for another hour. Do not open the oven until the meringues are no longer shiny. At least 40 minutes.

Once the meringues are done fill them with the lemon curd and they're done. Meringue can be made up to a week a head of time. Store in the refrigerator.