Make sure and read the instructions all the way through before starting.
Roll out your pie on a floured surface to ⅛-inch thick. Cut with a 2 ½ inch biscuit cutter.
Press the circles into your mini muffin pans. Prick the bottom once or twice with a fork.
Place in the fridge and chill for 30 minutes. At the tail end of this, preheat your oven to 385 degrees.
Bake the shells for 8-10 minutes until they are golden brown.
Remove from the oven and carefully remove them from the pan. Let them cool on a wire rack.
Then fill each shell with lemon curd and place on a baking sheet.
Now add your egg white and cream of tartar to a bowl and mix on medium speed for about 30 seconds. Then, while you are mixing, pour in the sugar.
Beat on high speed until the it forms stiff peaks. You can check this by lifting out your whisk or beaters and the egg white should hold their shape, in a firm peak.
If you are using the broiler to toast the meringue, turn it on now.
I like to pipe my meringue on, but you can also spoon it in if you prefer. Top each filled shell with meringue.
Place under the broiler or torch with a kitchen torch until they are a beautiful golden brown.
That is it! They are done and so good!!
They will store well in the fridge for at least 2 days.