Joy to the Food

Make the Pie:
0 Preheat the oven to 350 degrees. Separate the egg whites from the egg yolks - make sure there are NO yolks mixed with the egg whites otherwise the meringue won’t work. Place the egg whites in the fridge for making the meringue later.
1 Pulverize the cookies using a food processor or blender. Mix them with the melted butter, sugar, and salt until fully combined.
2 Press the biscuit base into the base and up the sides of an 8” tart pan or pie tin. You can also just press the bse into the bottom of a springform pan or cupcake tins. Bake for 10 minutes.
3 While that bakes, whisk the filling ingredients together until smooth. You will use the zest of the two lemons, the juice from the two lemons plus ½ a cup of additional lemon juice for the filling.
4 After removing the crust, pour the filling over it and return to the oven. Bake for 25-30 minutes until just set and slightly jiggly. Gently tap the top to ensure it is solid but has a slight give. This means the filling is set.
5 Allow to cool for 30 minutes at room temperature and then transfer to the fridge overnight (4 hours minimum) to set and cool. Or, leave in the freezer for 2 hours to set and cool.
Make the Meringue Topping:
6 When the pie is cooled and set or you are ready to serve it, make the meringue. Beat egg whites and cream of tartar in a clean glass bowl with a hand mixer or in a stand mixer until soft peaks form. This should take about 5 minutes.
7 While still whisking, slowly add powdered sugar 1/4th of a cup at a time and let it whisk 20-30 seconds between each one. Continue adding sugar until glossy and stiff peaks form. You cannot overbeat this meringue so just keep mixing until stiff peaks form.
Assemble the Pie:
11 Spread this meringue over lemon filling. Spread all the way to the sides and gently swirl to make whatever design you like. Keep it taller in the middle for a more traditional look. You can also pipe the meringue if that is easier.
12 Finish with a blow torch for that classic toasted look. Or bake under high broil for 5-10 minutes until golden brown. Keep in the fridge for up to 3 hours prior to serving or serve right away. Enjoy!