Roll the pastry (between two sheets of plastic wrap or parchment if it is a little soft) to fit a 10-inch tart pan ... Pipe the meringue over the citrus sauce using a large star tip (or swirl ...

Spoon the meringue on top of the pie, making decorative swirls. Lightly brown the top of the meringue with a kitchen torch, and serve at room temperature. (Published 2011) ...

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.