Add one egg yolk and mix gently until a dough forms. Shape into a disc and wrap in cling film. Chill in fridge for at least 30 minutes.

After dough is chilled, remove from fridge and let rest for 15-20 minutes until slightly softened. Roll into a thin circle, about 16” in diameter.

Cut into 8 equal circles tracing around your miniature tart shell pans. You may need to re-roll the dough scraps.

Place a circle of dough in each tart shell and use scraps to fill the edges of each pan. Even with your hands and shape into even, thin walls.

Chill tart shells, covered, for at least 30 minutes until cold. Preheat oven to 350°F.

Bake shells on a large baking sheet until lightly golden, about 15-20 minutes. Remove from oven and let stand.

To make curd, combine zest of 2 lemons in a medium sauce pan with 3/4 cup + 1 tbsp white sugar. Massage zest into sugar until yellow.

Add the juice of 2 1/2 lemons, 4 eggs, 2 egg yolks, and 1 tsp kosher salt. Whisk into a homogeneous mixture.

Cook curd in saucepan over medium heat for 5-10 minutes, stirring constantly, until it is thick enough to coat the back of a spoon.

Remove curd from heat and whisk in 1 1/2 sticks cold unsalted butter, 1-2 tablespoons at a time, until cohesive.

Remove tart shells from metal molds and place on a baking sheet. Divide curd evenly into shells, filling almost to the top of each.

Bake for 20-24 minutes until the curd is starting to set but still slightly wobbly. Remove from oven and let cool.

Place cooled tarts in the fridge, uncovered, for at least 1 hour, or until set and cold.

To make meringue, whisk 4 egg whites with 1/3 cup white sugar, 1/2 tsp kosher salt, and coconut extract in a heat-proof bowl (metal or glass).

Heat over a double boiler and whisk for 3-4 minutes vigorously until temperature reaches 160°F. Remove from heat and add to the bowl of a stand mixer.

Whisk until light, white, and voluminous with stiff peaks, about 5-10 minutes (on high speed). Transfer to a piping bag.

Remove tarts from fridge and top with an artful design of coconut meringue. Garnish with fresh raspberries and herbs of your choice (basil, mint, etc.)