Spoon or pipe about 1 tablespoon of lemon curd into each crust.
Beat egg whites and cream of tartar to soft peaks. Gradually add sugar until stiff peaks form, then fold in vanilla.
Top the curd-filled crusts with meringue, covering the curd completely.
Broil for about 2 minutes until meringue is toasted. Watch carefully to avoid burning.
Garnish with lemon zest and let cool before serving.