Lemon meringue pie is ideal on the dessert buffet after the Thanksgiving feast. But all that work! Make it seriously quicker by spreading 3-inch buttery shortbread cookies with lemon curd, to within ¼ inch of the edges. Set them on a rimmed baking sheet lined with parchment. Stiffly beat 2 egg whites with a pinch of cream of tartar and a couple spoonfuls of sugar. Use a pastry bag fitted with a star tip or the back of a spoon to spread the meringue on the cookies so they look like tiny pies with peaks in the center. Bake at 350 degrees for 15 minutes or until the meringue browns.