The flavors of Lemon Meringue with a twist. This Dessert is a family favorite recipe.
In a stand mixer, beat the egg whites, cream of tartar and sugar together. The key to a good meringue crust is to gradually mix in the sugar. Go slow here, take your time. You should get a crispy meringue crust if it's done right after it's baked (not chewy). Spread this into a greased 9x13 pan. Bake @ 300 for 1 hour. Let cool.
In a saucepan on medium heat stir the egg yolks, cornstarch, lemon juice, hot water and sugar until thick. Let this cool a bit.
Mix the heavy cream, vanilla and powdered sugar until stiff peaks almost form.
To make this dessert into individual servings, Just bake the meringue as directed and let cool in the 9x13 pan. Lightly crush the meringue in the pan and fill each small serving glasses with the meringue. Then layer the lemon curd and whipped cream into each cup. Refrigerate for one hour, and serve.