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Prepare the Crust
Whip Egg Whites with Cream of Tartar. When the white start to thicken, add the sugar one tablespoon at a time and continue whipping until stiff peaks form.
Spray a 9 inch pie tin with some cooking spray and fill the tin with the Meringue.
Bake at 350 def F for 30 minutes and leave it in the oven for several hours to continue drying and cooling.
For the Filling
Place the ingredients into a small saucepan and cook over medium heat. Stir the mixture until it reached 160 deg F. Reduce heat, and stir for 2 minutes. Remove from heat and transfer to another bowl to cool completely.
Once cool, make Whipped Cream. Stir in 1/2 of the whipped cream into the lemon curd and spread into shell. Top with remaining whip cream and serve.
Enjoy with someone sweet!
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