Ingredients

1¼cupsgraham cracker crumbs

2tbspgranulated sugar

4tbspbuttermelted

6largeeggs

1½cupsgranulated sugar

1tbsplemon zestfinely grated

¾cuplemon juicefreshly squeezed

1cupheavy cream

¾cupegg whites

¼tspcream of tartar

1½cupslight brown sugarfirmly packed

Preparation

Preheat the oven to 325 degrees F.

Place the graham cracker crumbs and sugar in a bowl and stir to combine. Add the butter and stir until crumbs are all moistened.

Pour the graham cracker mixture into a 9-inch non-stick tart pan or pie pan. Firmly press the mixture into the bottom and sides of the pan.

Bake the crust for 10 to 12 minutes or until lightly browned.

While the crust is baking, prepare the filling. Whisk the eggs and sugar together in a bowl until smooth.

Whisk in the lemon juice until thoroughly incorporated.

Whisk in the cream and then strain the filling through a sieve into a large measuring cup and stir in the zest. The filling will be quite liquid at this point.

Without removing the crust from the oven, pour the filling into the crust.

Bake the tart for 35 to 40 minutes until the center is just set. Cool the tart on a rack and then refrigerate for at least 1 hour.

Place the egg whites and cream of tartar into a stand mixer fitted with a whisk attachment.

Place the brown sugar into a medium heavy saucepan and add just enough water to cover.

Put the candy thermometer on the pan and turn the heat to High.

When the sugar reaches 240 degrees F, start whipping the egg whites by turning the mixer to High speed. Add the sugar syrup when the egg whites are foamy and starting to thicken.

When the sugar reaches 245 degrees F, remove the thermometer from the pan and turn the mixer speed down to Medium.

Pour the sugar into the egg whites in a thin, steady stream while avoiding the moving whisk.

When all the sugar has been added, continue whipping until the meringue reaches the firm peak stage.

Quickly spread the meringue over the tart with a large spoon or offset spatula.

Brown the outside of the meringue with a torch. Store the tart in the fridge until ready to serve.