I streamlined this recipe slightly by making one large tart instead of individual servings. It made a beautiful, delicious, and dramatic tart, perfect for a hot and muggy June day. There was a lot of meringue-- I could have topped two tarts. Moreover, there is no reason to use superfine sugar in the syrup-- after finding widely variant numbers for weight equivalents, I just used a cup of granulated sugar.
I also made somewhat less filling than the recipe called for-- good thing, as I now have lemon curd left over-- Bonus!! Browning the meringue with my blowtorch was a lot of fun and gave a good toasted marshmallow smell. The tart itself was delicious-- creamy, light, and cool-- totally belying the huge amount of butter and cream in this recipe. The carmel sauce seemed too much-- I skipped it without regret. This is a perfect summer dessert with fresh fruit and was a big hit at my dinner party.