In a clean, dry stand mixer bowl, beat eggs on high until they become frothy and form soft peaks {that slowly sink back into the bowl; takes around one minute}.

Add the cream of tartar, then begin adding the sugar by the tablespoon, while continuing to beat on high. Go slowly; this part may take 5-10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar.

When mixture has formed stiff peaks {see photo of stand whisk above if you are wondering what a stiff peak looks like}, fill a piping bag fitted with a Wilton number 21 tip.

Going slowly, pipe a 3-5 cm circle on the parchment-lined baking sheets. Without lifting the tip, do the second and third layers around the outside of the circle, forming a mini nest.

Bake for 10 minutes at 300°F, then reduce heat to 250°F and bake for 10-20 more, until meringues are hard and *slightly* golden. Turn oven off, open oven door slightly, and allow to cool for one hour in the oven.

Nests and lemon curd can be stored separately for several days.