festive

1. 1) In food processor, pulse graham crackers into fine crumbs. Add butter and pulse to combine. Divide mixture among six 4-inch tart pans with removable bottoms; press evenly on bottoms and up sides. Freeze until firm, at least 30 minutes.
2. 2) Meanwhile, prepare lemon filling: In medium saucepan, combine cream and sugar and cook on medium-high, stirring, 5 minutes.
3. 3) Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and add lemon zest and juice. Let cool 20 minutes, then divide among crust-lined tart shells and refrigerate until set, at least 2 hours or up to 24 hours.
4. 4) About 15 minutes before serving, prepare topping: In large metal or glass bowl, whisk together egg whites, sugar and cream of tartar. Set bowl over (but not in) saucepan of simmering water and cook, whisking constantly, until sugar has dissolved and whites are very warm to the touch, 5 minutes (even if sugar has dissolved, still cook for 5 min).
5. 5) Remove from heat and, using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form, about 5 minutes. Beat in vanilla. Spoon over tarts, then use a torch to lightly toast

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