To make crust:

1. Finely grind cookies in a food processor. Pour crumbs into medium bowl. Add remainder of crust ingredients and mix well. Press evenly into bottom and sides of 8-inch tart or springform pan. Bake for 10 minutes at 350°. Let cool completely.

To make roselle curd:

1. Pour lemon juice into small saucepan and add roselle or hibiscus tea bag. Let steep over medium-low heat for 8-10 minutes. Remove from heat and set aside to cool. (Transferring to a chilled metal bowl will help expedite this process.) Strain out roselle or discard tea bags, squeezing as much liquid as possible from them. Place yolks in a fine mesh strainer and press eggs into heavy bottom saucepan.

2. Whisk together yolks, sugar, salt and lemon roselle mixture and heat over medium. Whisk frequently to prevent mixture from scorching. Continue whisking for 10-15 minutes or until mixture slightly thickens. Remove saucepan from heat and whisk in cubes of butter one at a time until completely incorporated. The mixture will continue to thicken as it chills.

3. Let cool completely then lightly press a piece of plastic wrap into its surface so that a skin doesn’t form. This mixture can be refrigerated for up to 7 days.

To make meringue:

1. Place egg whites and cream of tartar in bowl of an electric mixer fitted with a whip attachment. In a medium pot, steep water and roselle or tea bag for 3 minutes. Strain out roselle or discard tea bags, squeezing as much liquid as possible from them.

2. Add sugar and bring to a simmer over medium heat. Stir the mixture until it simmers. Once the mixture is simmering, stop moving the pan and continue to cook until the mixture reads 230° on a thermometer or no longer feels gritty when rubbed between two fingers.

3. When the sugar mixture reaches 230°, start whipping egg whites on medium speed. Once the eggs are frothy, add the sugar mixture in a steady stream. Increase speed to high (be careful to pour the sugar mixture syrup into the egg whites so it doesn’t harden on sides of bowl or whisk.) Whip until meringue holds peaks but is still glossy.

To assemble:

1. Spoon chilled curd into baked crust. Smooth with back of a large metal spoon. (Dip the spoon in water, shaking off excess, to create low smooth swirls.)

2. Pipe the meringue onto top of curd with a star tipped piping bag or slightly mound on tart. If you have a kitchen torch lightly brown the meringue or place tart into an oven on low broil for 2-3 minutes. (Oven times and temperature may vary.) Serve chilled or at room temperature.