Despite my misgivings (from prior bad experiences with lemon curd) I gave this month's challenge a shot. I didn't want a huge tart for my teeny family, so i reduced the recipe by 1/3 and ended up with 4 3.5 inch tarts and one free form one. I should have rolled out the pastry thinner, since I was left with a load of curd and meringue. 
The meringue I used up by folding in some almond meal and making some free-style macarons. Yummy, but not picture worthy... i just piled spoonfuls on a silicon mat, instead of piping it.
Anyhow, the tart was a great hit with DH, but I found it 'eggy'... there must be a way to neutralize the yolky smell!
