Fill shells with lemon curd. I did not measure, I just filled them to the top.
Beat egg whites in a glass bowl using a hand mixer.
When stiff peaks start to form, gradually add sugar. Beat until stiff 4 - 5 minutes.
Top lemon filled shells with the meringue mixture. Place on a metal baking sheet. Do not line the baking sheet, flames and parchment paper do not mix!
Using a blow torch, brown the tops of the pies. It takes about a minute to do all of them, keep the torch moving.
Serve
Notes
If you need room temperature eggs in a hurry, put the eggs in a glass measuring cup and fill it with hot water. Set it on the counter for a couple of minutes, and they will be ready for you.
I knew that the meringue was going to take up the majority of my 15 minutes, so I did not take the time to measure as I was filling the shells. I just used a regular spoon to fill the shells, and to top with the meringue.
If you do not have a blow torch, go buy one…..no, I’m just kidding. You can place them under the broiler to brown. Watch them very closely, or they will burn.
The lemon curd is a little bit thick, next time I will add a few teaspoons of Limoncello to thin it out or I will use Homemade Lemon Curd.