Lemon Meringue Dream Pie 

1. You will need a double boiler, or a medium pot and a heat-safe bowl that fits snugly on top. Fill the pot with a few inches of water and bring to a boil.
2. Combine all curd ingredients EXCEPT the butter in the heat-safe bowl before placing it on top of the pot. Reduce the heat to a simmer and whisk continuously for 10 minutes.
3. Whisk in butter cubes until melted.
4. Place a candy thermometer on the bowl and continue whisking for 5 minutes or until the mixture has reached 175˚ F.  In case you do not have a candy thermometer, the curd is ready when it reaches a yogurt-like consistency,
5. Pour into tart shells immediately while still warm. As the curds cools it will stiffen.

For the meringue:

1. Whisk egg whites on low speed with an electric hand mixer or stand mixer. Make sure the bowl and beater are completely grease and moisture free.
2. On the stovetop, the sugar and water should be boiling. Be patient and wait until the mixture reaches 250˚ F on the candy thermometer.  The exact temperature is important.
3. At this point, the egg whites should look like a thick foamy bubble bath. While still mixing, slowly begin to spoon the hot sugar syrup into the bowl 1 tablespoon at a time. Whisk on high speed for a full 6-8 minutes until the mixture cools and reaches a consistency of old-fashioned shaving cream.