Preheat your grill (or oven) to 350F.

In a food processor*, place the cookies and sugar and pulse into small crumbs.

Add the melted butter and pulse a few times to combine.

Press the cookie crumbles into an 8" tart pan.

Bake for 8 minutes at 350F, then allow to cool while you make the Lemon Curd filling.

Ina small bowl, sprinkle the gelatin over the water to bloom it.

In a medium sauce pot, add the lemon juice, zest, eggs, butter, and sugar and whisk to combine.

Cook over medium low heat, stirring constantly with a rubber spatula.

The lemon curd mixture will start to thicken and coat the back of a spoon.

It should read at least 160F on an instant read thermometer, then remove it from the heat.

Add in the bloomed gelatin and Smoked Simple Syrup or vanilla and stir until the gelatin has melted.

If there are any egg white bits, you can pass the curd through a strainer before poring into the prepared tart crust.

Allow to cool at room temperature before refrigerating for at least two hours before topping with the meringue.

In a heat-safe bowl of an electric mixer**, place the egg whites, sugar, cream of tartar, and salt.

Place the bowl over a simmering pot of water and whisk by hand until it reads 160F on an instant read thermometer.

Carefully transfer the bowl to the mixer with the whisk attachment and whip on medium speed until the meringue is glossy and holds stiff peaks.

Add 3 T Traeger Smoked Simple Syrup, or a tsp of vanilla.

Whisk to combine and transfer to a piping bag fitted with a pastry tip, or spoon over the cooled tart.

Toast with a kitchen torch, and enjoy!

I topped mine with some sugared lemon zest and pomegranate seeds.