For all those times when you were definitely NOT an angel, make this pie for mom. It’s all the things her kids forgot to be: sweet, light, and irresistible.

Preheat the oven to 275°
Butter a 9 inch glass pie dish

The Meringue Crust

1. 4 egg whites
2. ½ tsp cream of tartar
3. pinch of salt
4. 1 cup sugar

In a medium bowl, combine the egg whites, cream of tartar and salt
Beat until the egg whites stand in soft peaks
Slowly add the sugar, continuing to beat until stiff peaks form
Spread the egg whites over the bottom and sides of the pie dish, building them slightly above the rim of the dish
Bake about 1⅓ hours, until golden brown and firm
Turn off the oven and let the crust cool completely. You can even leave it overnight.

The Filling

1. 1 cup heavy cream
2. 1 cup lemon curd, chilled

Whip the cream until stiff peaks form
Gently fold in the lemon curd
Spread the mixture in the meringue shell

The Topping

1. 1 cup heavy cream
2. 1 tbs sugar
3. 1 tbs nonfat dry milk
4. 8-10 strawberries or ½ cup raspberries or, live it up, use both!

Combine the cream, sugar and dry milk in a bowl
Whip until stiff
Spread over the pie
Garnish with berries