Press into a 8 or 9" tart pan. Lay a sheet of parchment paper over the dough. Add pie weights or dried beans on top and bake the crust for 25 minutes.

In a pot, add all the ingredients. Let it cook on medium-low, whisking frequently. Once it coats the back of a spoon, it is done. Be careful not to let it overheat and boil. Press it through a fine mesh sieve to remove bits. Pour curd into hot crust and bake for an additional 10 minutes to set the curd. Once baked, allow the tart to cool. Place it in fridge to fully set and chill.

In a small saucepan, boil the sugar and orange juice. Clip a candy thermometer to the pot. Meanwhile, begin whipping the egg whites in a stand mixer fitted with the whisk attachment. When the sugar reaches 250 F, remove from heat. When egg whites are starting to form soft peaks, pour the sugar mixture in very slowly, with the mixer on. While meringue is whipping, add the salt and vanilla. Continue whipping until you have stiff peaks - when you lift the whisk, the meringue should hold its shape. Add the meringue in dollops over the tart and smooth it over in a shape of your liking. Place the meringue tart in the fridge to set. Serve cold