Instructions
Do not prepare your meringue until you have the lemon curd cooled in your pie shell and you are ready to place the meringue topping.
Since we are using a very fragile Lemon Curd here, rather than the typical cornstarch custards that are normally found in a Lemon Pie, we have to take extra precautions with cooling the curd properly.
You will normally see the lemon pie directions with a cornstarch custard that says to place your meringue direct on top of the HOT custard and not to wait until it is cooled. You may use this method here, just please be sure to handle it quickly and get it all cooled down as fast as possible due to the curd factor! (I guess they really drilled that into my head when I was in school, and so I want to be sure you are all well informed!)
Preheat the oven to 375 degrees F
In the bowl of your Kitchen Aid Mixer with the Whip Attachment, Place the room temperature egg whites and the cream of tartar.
Begin on medium speed until foamy.
Gradually increase the speed to high, and once you have started to achieve a medium foamy meringue, you can slowly start adding in the sugar.
Continue whipping until you have reached medium-firm peaks.
At this point you will spoon out all the meringue piled high on top of your curd in the pie shell.
Bake for about 15-20 minutes until the meringue starts to brown and puff slightly.
Let cool and serve immediately.
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