Lemon Pucker Pie

1 (9-inch) flaky pie crust, pre-baked and still warm
1/2 large egg whites, lightly beaten
1 cup lemon curd plus 2 1/2 tablespoons lemon curd

Meringue:
4 large egg whites
1/2 teaspoon cream of tartar
1/4 cup sugar, preferably superfine*
1 tablespoon confectioners' sugar

* 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.

Make the Dough: Roll, shape and pre-bake it. While it is still warm, brush it with the egg white.

Preheat the oven to 375 degrees F 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 confectioners' sugar just before serving. If desired, use a stencil to apply colored granulated sugar.

Serves 10.