1 pre-baked pie crust
2 pears, sliced
200 g lemon curd
3 egg whites
100 g sugar
To create a tart, delicious foundation, arrange the pear slices in the crust and cover them with lemon curd.
To make a smooth, glossy meringue topping, beat egg whites and sugar until stiff peaks form.
Cover the lemon curd with meringue, making sure to seal the edges to avoid any gaps and create a fluffy, uniform layer.
For a vibrant, sophisticated dessert, bake the meringue at 180°C for 10 minutes, or until golden. Once cool, serve.