Method:

Preheat the oven to 180C.
Place the pastry into a greased loose bottom tart dish and blind bake with baking beans or rice. Further bake without the baking beans until golden in colour.
In a bowl, whip together the cream cheese, lemon curd and classic custard. Fold in the cream and scoop the filling into the cooled pastry based. Place in fridge to set.

Make the meringue topping by beating the egg white with the pinch of salt until frothy. Add the cream of tartar and beat until the egg whites are fluffy. Add the sugar gradually, a tablespoon at a time whilst beating after fully incorporated after each addition.
Beat until thick and glossy. Spoon the meringue over the pie and blow torch until browned. Slice and serve