Meyer Lemon Curd Tart

Preheat the oven to 400 degrees.To make the cake, combine the first 5 ingredients in a food processor; chop until finely ground. Using a food processor, drizzle 3 tablespoons of the melted butter through the cooking chute and beat until smooth. Squeeze the crumble mixture into the bottom and top sides of a 9-inch metal pie pan. Bake at 400 ° C for 10 minutes or until lightly browned. Cool on a wire rack.To make the filling, combine 1/2 cup granulated sugar, cornstarch, and a pinch of salt in a medium saucepan, stirring with a whisk. Add the lemon juice and egg yolks; bring to a boil over medium heat, stirring constantly with a whisk. Reduce the heat and simmer for 1 minute or until slightly thickened, stirring constantly. Remove from heat; add 2 tablespoons butter and zest, stirring gently until the butter melts. Spoon the mixture into a medium bowl; cool slightly. Place plastic wrap directly on the surface of the lemon curd and refrigerate for at least 4 hours or overnight (the mixture will thicken as it cools).Preheat the broiler.Spread the curd evenly over the prepared cake with a spoon. Put 3 egg whites and 1/8 teaspoon salt in a large bowl and beat with a mixer on high speed until soft peaks form. Combine 1/4 cup granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until the thermometer reads 238 °. Pour the hot syrup in a thin stream over the egg whites, whisking until stiff peaks form. Place the meringue on top of the cake. Bake for 30 seconds or until lightly browned.