Using a food processor, grind the graham crackers. Add granulated sugar, salt, and melted butter and mix it up until well combined.

Divide the mixture between 5-inch mini tart pans. Press the mixture into the bottom of the pans and up the sides.

Cover with plastic wrap and refrigerate for a couple of hours.

In a medium saucepan, beat together eggs and granulated sugar, until smooth with a pale color. Add salt, lemon zest, and lemon juice and whisk it well.

Place the saucepan over medium heat and add chopped butter to the mixture. Constantly stirring, cook the mixture until butter is melted and the curd is thickened.

Bring the curd to a gentle simmer, then take it from the stove and strain it through a fine-mesh sieve into a bowl. Let the mixture cool off for about 10 minutes, then cover with plastic wrap and refrigerate for about 2 hours.

In a mixing bowl, whisk together egg whites and granulated sugar.

Place the bowl over a sauce pan with simmering water and continue to whisk until the mixture reaches the temperature of 140°F-150°F. Make sure the water doesn’t touch the bowl.

When the mixture reaches the right temperature, take it off the heat, using a hand or stand mixer, beat the egg mixture until stiff peaks.

Divide and spread lemon curd evenly between three tartlets.

Using a piping round tip, pipe the meringue out on top of the lemon curd. Toast the meringue topping with kitchen torch. Enjoy!