For the tertlet crust:

1. Preheat oven to 300 degrees.
2. Toast the pine nuts in a 300 degree oven for 5 minutes – or less – watch closely so they don’t burn!
3. Remove the pine nuts and allow to cool. When they are cool, place them in a food processor and pulse only 3 to 4 times – they should be chunky. Increase the oven temperature to 375 degrees.
4. In the bowl of an electric mixer fitted with the paddle attachment, blend the sugar and butter until well incorporated. Add the eggs and vanilla, mix until blended, and then add the flour. Do not over mix. Add the piñon, just to combine.
5. Press the pine nut dough into the tart shells and bake at 375 degrees for 20 minutes until golden.
6. Remove the shells from the tart pans before filling. Do not fill the shells until completely cooled.

For the lemon curd:

1. Place the sugar, zest, salt, and eggs into a large non-reactive saucepan and stir until incorporated.
2. Over medium heat, stir until the mixture is thickened, approximately 8 minutes.
3. Pour the mixture through a fine mesh strainer into a mixing bowl. Extract and discard the zest.
4. Whisk the softened butter into the mixture until incorporated.

For the meringue:

1. In the bowl of an electric mixer (free of any oil), whip the egg whites for 2 minutes on high speed.
2. Gradually add ¾ of the sugar and whip for 3 minutes more.
3. Add the remaining sugar and whip until the meringue appears shiny and holds stiff peaks.
4. Fill the tart shells with curd, dividing evenly between the eight shells.
5. Place the meringue in a piping bag and pipe onto the filled tart shells.
6. To toast the meringue just before serving, use a kitchen torch to evenly brown.