4: Pour the lemon curd into the tart case while it is still warm.
5: Smooth the top of the filling with a palette-knife and refrigerate for at least 2 hours.
6: Your lemon tart is ready.
7: To turn this into a lemon meringue pie, follow the same method as for pear and lime meringue pie. Cover the filling with rosettes of meringue piped with a forcing bag.
8: Finish by browning the meringue with a gas torch or under a very hot grill for a few seconds.