Preheat the oven to 350°F (180°C).On a floured surface, roll the pie crust ⅛ inch (3 mm) thick and line 6 individual (3 inch/7 ⅓ cm) tartlet pans or one 9-inch (23 cm) pie pan with it. Trim the edges (crimp if using a pie tin), dock the bottom with a fork and freeze for 10 minutes.

Brush the pastry with egg wash, line with parchment paper and fill with pie weights (or dried beans).Bake for 15-20 minutes, until the edges are lightly golden, then carefully remove the pie weights and parchment and continue baking for another 10-15 minutes, until the crust is dry and golden brown. Let cool completely.

When ready to serve the pie, add the egg whites, sugar and cream of tartar to the top of a double boiler over simmering water and cook, whisking constantly, for about 5 minutes, or until the sugar has dissolved.

Transfer to the bowl of a stand mixer fitted with a whisk attachment (or use a large bowl and hand held electric mixer) and whip on high speed for 5-7 minutes until the meringue has cooled and you have stiff, glossy peaks.

Fill the pie crust all the way to the rim. Pile your meringue high on top. The BIGGER the BETTER!!Toast the meringue with a kitchen torch or brown it in a 400°F (200°C) oven for about 5-8 minutes. (It can burn easily so watch carefully and remove as soon as its nicely browned). Serve immediately!