Directions

Step 1: Make the Meringue Crust

1. Preheat oven to 280°F.

2. Separate egg whites carefully (ensure no yolk gets in).

3. Beat egg whites until foamy, then add cream of tartar.

4. Gradually add sugar and beat until stiff peaks form.

5. Butter a pie pan thoroughly, including the rim.

6. Spoon the meringue into the pan and shape it into a crust form.

7. Bake at 280°F for 1 hour, then let cool completely for another hour. Crust should be dry and crisp.

Prepare the Lemon Curd

1. In a double boiler, whisk together egg yolks, lemon zest, lemon juice, and sugar.

2. Stir constantly until mixture thickens into a curd consistency (about 5–8 minutes).

3. Optional: Stir in a bit of butter for extra richness.

4. Let cool completely.

Step 3: Whip the Cream

1. Using a mixer, whip the cream until soft peaks form.

2. Add sugar to taste and continue whipping to medium-stiff peaks.

3. Do not overbeat — if you do, a splash of cream can bring it back.

Step 4: Assemble the Pie

1. Gently spoon cooled lemon curd into the cooled meringue crust.

2. Top with whipped cream and smooth or pipe as desired.

3. Garnish with lemon zest if you’d like.