These may seem a little upside down. We usually think of meringue piled high above the lemon pie filling, not the other way around. In this simpler twist on the classic, there is no crust to deal with. So they are lighter and faster to make, but contain all the same tangy-sweet allure. The meringue shell is whipped until it is light as air, then spooned into little clouds that are baked until they are set but still slightly soft in the middle. Once cooled, the meringues are topped with lavender-scented lemon curd. The tartness of the curd is a perfect match for the sweet meringue, and a bit of lavender creates a gentle floral touch, without going overboard. It tastes just like spring.