1️⃣ Pre-Bake the Shells:
If you’re using pre-made tart shells, bake them according to package instructions until lightly golden. Let them cool completely.

2️⃣ Make the Lemon Curd:
In a saucepan, whisk together lemon juice, lemon zest, sugar, egg yolks, and cornstarch over medium heat. Cook while stirring constantly until thickened — about 5-7 minutes. Remove from heat and whisk in butter until smooth.

Let the lemon curd cool slightly, then spoon about 1 tablespoon into each tart shell.

3️⃣ Whip the Meringue:
In a clean bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.

4️⃣ Top the Pies:
Spoon or pipe the meringue over each lemon tart. Use the back of a spoon to create little peaks.

5️⃣ Broil or Torch:
Pop the pies under the broiler for 1-2 minutes until the meringue is lightly toasted, or use a kitchen torch for that golden finish.