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1
Preheat the oven to 100 C (200 F).
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2
Line a baking sheet with parchment paper.
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3
With a pencil, draw a 25-cm (10-inch) in diameter circle on the paper.
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4
Meringue: In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
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5
Add the sugar and beat until stiff peaks form.
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6
Spoon the meringue onto the parchment paper to form a 25-cm (10-inch) in diameter disk.
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7
Smooth down the center of the meringue to give it the shape of a pie plate.
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8
The bottom must be at least 2.5-cm (1-inch) thick.
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9
Bake for 4 hours and 30 minutes (the meringue will lightly brown).
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10
Turn the oven off and leave the meringues to dry overnight.
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11
If it is still tacky the next day, dry 1 more hour in the oven.
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12
In the upper part of double boiler, off the heat, whisk together the egg yolks and sugar until frothy.
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13
Add the lemon juice, butter and water.
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14
Place over simmering water and stir constantly until it slightly thickens.
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15
Dissolve the cornstarch in the cold water.
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16
Stir into the lemon mixture.
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17
Cook until it thickens.
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18
Cover the surface with plastic wrap and refrigerate.
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19
To serve, spread the curd in the center of the meringue.
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20
Garnish with seasonal berries.
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21
Tips : The lemon curd is delicious on vanilla ice cream, berries or as a filling for lemon pies.
