For the dip: Combine the lemon curd, lemon zest and juice and salt in a medium bowl and beat with an electric mixer until smooth and combined, about 2 minutes. Fold in the whipped topping with a spatula. Transfer the filling to a 9-inch pie plate and refrigerate, covered, 2 hours and up to overnight.
For the meringue topping: Beat the egg whites and salt in a large bowl with an electric mixer on medium-high speed until foamy, about 2 minutes. Add the cream of tartar and continue to beat until soft peaks form, about 4 minutes. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form, 8 to 10 minutes.
Spoon large dollops of meringue onto the chilled pie. Use a kitchen torch to evenly brown the meringue peaks. Serve with shortbread cookies for dipping.
If you don't have a kitchen torch, make the dip in a flameproof dish and run it under the broiler to brown the meringue.
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
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