When making the Meyer Lemon Tart, you will have four egg whites and some lemon custard left over. This easy dessert is a great way to use these two items. Simply make meringue shells using the egg whites, fill with a spoonful of the leftover custard, and top with a few fresh berries. It’s a light, delightful treat. The custard will last several days in the refrigerator, and meringue shells will last several weeks when stored in an air tight container. There should be enough for four 4” meringue shells.