For the graham cracker crust:
- 1 1/2 cups crushed graham crackers (about 8 whole crackers)
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- Combine crushed graham crackers, melted butter, sugar, and salt in a medium bowl and mix well.
- Press mixture evenly into a 9-inch metal or ceramic pie plate and bake until lightly browned, about 10 minutes @ 375°F. Let cool completely on a wire rack.
For the lemon filling:
- 1/3 cup cornstarch
- 1 1/2 cups granulated sugar
- 4 large egg yolks
- 1/2 cup freshly squeezed lemon juice (from 3 to 4 lemons)
- 1 1/4 cup water
- 2 tablespoons (1/4 stick) unsalted butter, cut into pieces
- 2 tablespoons finely grated lemon zest (from 3 to 4 lemons)
- Combine cornstarch, sugar, egg yolks, and lemon juice in a medium-size heavy saucepan. Add water and whisk until blended; use a rubber spatula to scrape the sides and bottom of the pan to make sure mixture is well combined.
- Cook over medium heat, whisking constantly until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat, add butter and lemon zest, and stir vigorously until butter is completely melted and ingredients are thoroughly combined.
- Pour mixture into graham-cracker crust, cover with a round of waxed paper or parchment paper and let cool to room temperature.
For the meringue:
- 5 large egg whites, at room temperature
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1-pint Strawberries
- 1-pint Blueberries
- 1-pint blackberries
- Combine egg whites and salt in a large, clean bowl and whip with a hand mixer on high speed until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
- Remove the paper and pipe meringue using a round tip pastry tip and a pastry bag pipe around the tart, placing the berries in your favorite 4th of July design.
