Page 439 - Pie Squared

until the egg whites are shiny and form tall, stiff peaks when the
beater is lifted. Check to see if the sugar is entirely dissolved by

rubbing a little meringue between two fingers. There should be no
grit. If it’s still gritty, continue beating and test again after another
minute.
Spread the cooled lemon curd across the cooled cookie crust.

Plop the meringue here and there over the curd and gently disperse
it across the surface with the back side of a large spoon, making
fluffy peaks and ensuring the meringue securely touches along the
entire edge of the crust, or spoon the meringue into a pastry bag and

pipe a pretty design across the surface.
Slide the pie into the oven and broil the meringue until it is
browning here and there and smells like toasted marshmallows, 3 or
4 minutes. Cool slightly and serve soon.

Techniques: Press-In Crusts (here), Cookie Crumb Crusts (here),
Whipped and Mashed Toppings (here)

Swaps:

Blind bake (see here) a single-crust All-Butter Crust (here).