Lemon Ice Box Pie
For the Graham Cracker Crust:
In a medium bowl combine crumbs, melted butter, brown sugar, and salt and mix until combined. Press mixture into an even layer on the sides and bottom of a 10-inch spring form pan; chill.
For the Lemon Semifreddo Filling:
In a mixer fitted with a whisk, whip cream to soft peaks. On low speed, slowly pour in condensed milk; whip to stiff peaks. Fold in lemon zest and chill. In the bowl from a stand mixer, whisk together yolks, sugar, lemon juice, and salt by hand. Set bowl over large saucepan of simmering water and whisk constantly until mixture reaches 170°F and is thick and fluffy, about 4 minutes. Attach bowl to mixer and attach. Beat mixture until cooled and doubled in volume, about 6 minutes. Fold lemon mixture into chilled whipped cream mixture and pour into chilled graham cracker crust. Freeze at least 2 to 3 hours before adding meringue topping.
For the Italian Meringue Topping:
In a small, heavy saucepan over medium-high heat, combine sugar, water and corn syrup and cook without stirring until the mixture reaches 240 ºF, soft ball stage. In a mixer fitted with the whisk, whip egg whites on medium speed while syrup is cooking. When whites are frothy, add salt and cream of tarte. Whip to stiff peaks. Reduce speed to medium-low and slowly stream sugar syrup into meringue. Increase speed to medium-high and whip until meringue has cooled to room temperature and holds stiff peaks, about 10 minutes. (Meringue must be completely cool or it will shrink in the freezer.) Add vanilla and whisk to combine. Spread meringue over frozen lemon pie in a decorative pattern. Chill pie for at least 6 hours or overnight. With a torch, toast meringue before serving.