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1
Preheat the oven to 375 degrees. Line a baking sheet with parchment and draw a 10-inch circle on it. Turn paper over.
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2
Make curd: Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
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3
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.Remove from heat and whisk in butter and oil until smooth.
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4
With the whisk attachment in place, beat egg whites, salt and cream of tartar in the bowl of an electric mixer set on medium-low speed. When frothy, increase the speed to medium-high and beat until the whites form soft peaks.
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5
About 2 teaspoons at a time, add sugar while continuing to beat. Increase the speed to high and beat until stiff and glossy. Beat in vanilla.
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6
Spoon meringue into the traced circle, smooth with a spatula and shape like a shallow bowl.
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7
Place in the lower third of the oven, reduce heat to 200 degrees, and bake for at least 5 hours (the longer it stays in, the surer you can be that the shell will arrive at crisp perfection). Then turn off the oven and leave the meringue in the turned-off oven to cool, preferably overnight.
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8
Spread lemon curd over meringue. Top with whipped cream and some grated lemon zest. Serves 8-10
