Preheat oven to 350F.

Add the graham crackers and sugar to a food processor and process until just crumbs. While the food processor is running add the melted butter and process until well combined. Add to a 9-inch tart pan. Starting with the sides, press into shape. Press the crust very well until even and compacted.

Bake at 350 for 12 minutes. Remove from oven and allow to cool.

In a saucepan off heat combine the orange juice, lime juice, egg yolks, 1 cup sugar, heavy cream, cornstarch, salt and beer, whisk until well combined.

Add to medium heat, whisking until thickened, about 10 minutes. Remove from heat, allow to cool slightly.

Pour the filling into the crust, refrigerate until chilled, about 3 hours.

Place a small sauce pan with a few inches of water over medium heat. Add a large metal or glass bowl over the top, check to make sure the bottom of the bowl does not touch the water.

Add 2 egg whites, 1 cup sugar, ¼ cup beer, cream of tartar and salt, beat continuously with a hand mixer until the mixture has thickened and tripled in size. Adjust the heat to maintain a simmer. The mixture should be thick and marshmallow like but still spreadable.

Pour evenly over the top of the tart, refrigerate until chilled.

Brulee the topping with a kitchen torch if desired.