Step 1

Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the edges.

Step 2

Add the egg whites to a glass bowl and use a mixer to beat until frothy.

Step 3

Add the cream of tartar. Add the sugar a little at a time while constantly beating the egg whites. Continue to beat until stiff peaks form, about 7-10 minutes.

Step 4

Fill the pastry shells to the top edge with the lemon curd.

Step 5

Use a piping bag to top the pastry shells with the meringue.

Step 6

Use a kitchen torch to toast the outside of the meringue. Don't get the kitchen torch too close or the meringue will burn.