1. Make the Meringue Crust:

1. Preheat your oven to 275°F (135°C). Lightly grease a 9-inch (23cm) pie pan.
2. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
4. Spread the meringue evenly over the bottom and up the sides of the prepared pie pan, creating a crust.
5. Bake for 50–60 minutes, or until the meringue is crisp and lightly golden. Turn off the oven, crack the door slightly, and let the crust cool completely inside the oven.

2. Prepare the Lemon Filling:

1. In a medium saucepan, whisk together the egg yolks, lemon juice, sugar, and cornstarch until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5–7 minutes.
3. Remove from heat and stir in the butter until melted and incorporated. Let the lemon curd cool to room temperature.
4. Once cooled, gently fold in the whipped cream to create a light, airy filling.

3. Assemble the Pie:

1. Spoon the lemon filling into the meringue crust, spreading it evenly. Refrigerate for at least 2 hours to set.

4. Make the Topping:

1. In a clean bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
2. Spread or pipe the whipped cream over the set lemon filling. Garnish with lemon zest or curls for a decorative touch.

5. Serve:

• Slice carefully and serve chilled. Enjoy this delightful, tangy, and creamy dessert!