This is the most classic way to use whipped lemon curd, and honestly, it’s a winner. Buttery graham crust, creamy lemon filling, and a big ol’ pile of fluffy meringue on top. Happy Friday! Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes (plus chilling) Servings: 8 Tart Pan: 10-inch Ingredients For the Crust • 16–18 graham crackers • 3 tbsp sugar • 10 tbsp melted butter For the Lemon Filling • 1 cup fresh lemon juice • Zest of 1 lemon • 3 egg yolks + 3 whole eggs (reserve whites for meringue) • 3/4 cup sugar • 10 tbsp unsalted butter, cubed For the Swiss Meringue • 3 egg whites • 1/2 cup sugar Instructions Preheat oven to 350°F Crush graham crackers into fine crumbs. Mix crumbs with sugar and melted butter until well combined. Press firmly into a 10-inch tart pan, covering the base and sides. Bake for 8–10 minutes or until lightly golden. Let cool. In a bowl, rub together the sugar and lemon zest until fragrant and golden. Whisk in the egg yolks, wh...