There’s nothing better than a soft, tarty lemon meringue filling encased in a firm, flaky, thick pie crust all under a toasted egg white topping. Italian-French fusion makes this dessert the flawless combination of sweet and sour. The key to a successful lemon curd is taking the time to mix everything until it has a completely smooth consistency. For this dessert, all ingredients should be prepared at room temperature; so, plan ahead. Lightly caramelize the peaks of the meringue by torching them right before serving.