Step by step recipe:

1. 30 min.
   Roll out the pastry and line the tart tin or mould, then "bake blind".
2. 2 min.
   Once it has cooled, take the pastry case out of the tin or mould and transfer to a serving plate.
3. 30 min.
   Prepare 500 g of lemon curd.
4. 2 min.
   Pour the lemon curd into the tart case while it is still warm.
5. 2 min.
   Smooth the top of the filling with a palette-knife and refrigerate for at least 2 hours.
6. 2 hours
   Your lemon tart is ready.
7. 10 min.
   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. 5 min.
   Finish by browning the meringue with a gas torch or under a very hot grill for a few seconds.