Preparation / Directions:
(**To make your own superfine sugar, simply place granulated sugar in a food processor with the metal blade and process for a few minutes or until fine.)
Equipment A 9-inch pie pan or a 9 1/2-inch tart pan with a removable bottom
Oven Temperature: 375 degrees Baking Time: 20 Minutes
Make the dough. Roll, shape and prebake it while it is still warm, brush it with the egg white.Make the lemon curd. Let it cool before folding in the meringue. Preheat the oven to 375 degrees at least 30 minutes before baking. Set an oven rack toward the top of oven before preheating.
Make the Meringue.
In a large mixing bowl, beat the egg whites until foamy. Add the cream of tartar and beat at medium speed, gradually adding 2 tablespoons of the sugar, until soft peaks form when the beater is raised slowly. Gradually beat in the remaining 2 tablespoons of sugar and continue beating on high speed until stiff peaks form when the beater is raised.
Assemble the Pie or Tart
Fold the meringue into the lemon curd and spread it smoothly into the prepared pie or tart shell. It can come up to the top of the pastry, as it will not overflow. Protect the edges with a greased foil ring cut large enough so it does not come in contact with the filling. Bake for 20 minutes or until puffed and golden. Allow to cool for at least 1 hour. Baked in a tart shell, the filling will sink to the level of the crust and a little below, except the very edges. Serve at room temperature. Lightly sprinkle the surface with powdered sugar just before serving. If desired, use a stencil to apply colored granulated sugar. I like to use golden yellow. Cut with a wet thin-bladed knife.
Uncovered, room temperature, up to 1 day; refrigerated, up to 2 days; frozen, up to 3 months (well wrapped after freezing solid).
Pointers for Success
Sprinkle the powdered sugar onto the pie shortly before serving so that it is not absorbed into the filling, or use dextrose, which can be applied as much as 12 hours ahead.