In a mason jar, combine 1/2 cup sugar and 3 to 4 sprigs rosemary to make the rosemary sugar. Close and let stand for 24 hours.

Preheat oven to 350 degrees when ready to make the tart.

In a medium bowl, stir together graham cracker crumbs, melted butter and brown sugar for crust.

Press into a 10” rectangle tart pan. Bake for 7 to 8 minutes. Let cool completely.

In the bowl of a stand mixer, beat egg whites and cream of tartar until it reaches soft peaks. Add 1/4 cup of the rosemary sugar and continue to beat until it reaches stiff peaks and is nice and glossy.

Fill tart crust with lemon curd. Top curd with meringue and swirl using a knife.

Using a torch or under the broiler set to low, brown meringue (approximately 3 to 5 minutes under the broiler).

Slice and serve.