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For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the meringue:
– 4 large egg whites, at room temperature
– 1 cup granulated sugar
– 1/2 teaspoon cream of tartar
– 1 teaspoon vanilla extract
For the filling:
– 1 (14-ounce) can sweetened condensed milk
– 1/2 cup fresh lemon juice
– Zest of 1 lemon
1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared tart pan. Use the bottom of a measuring cup to help press the crumbs evenly.
4. Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool completely on a wire rack.
5. While the crust is cooling, prepare the meringue. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
6. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks form. Beat in the vanilla extract.
7. In another bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
8. Pour the lemon filling into the cooled crust and spread it out evenly.
9. Spoon dollops of the meringue over the lemon filling, then use a spatula to spread it out and create decorative peaks.
10. Bake the tort in the preheated oven for 10-12 minutes, or until the meringue is lightly golden brown.
11. Remove the tort from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before serving to allow the filling to set.
12. Serve slices of this amazing tort with meringue chilled and enjoy!
Note: This tort is best served the same day it is made, as the meringue may start to weep if left too long.