Torched Lemon Curd Tart with Meringue

Step 1

Mix graham cracker crumbs with melted butter. Press firmly into the bottom and sides of a 9-inch tart pan.

Step 2

Whip heavy cream to soft peaks. Fold in lemon curd until fully combined and no streaks remain.

Step 3

Pour lemon-cream filling into crust. Chill while you make the meringue, about 5 minutes.

Step 4

Add egg whites and sugar to a heatproof bowl over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F, about 6 minutes.

Step 5

Remove from heat. Beat with an electric mixer until stiff, glossy peaks form, about 4 minutes.

Step 6

Spread or pipe meringue thickly over filling. Use a kitchen torch to toast peaks golden brown until they blister.

Step 7

Serve immediately or chill up to 2 hours before torching.