In a bowl, mix together the condensed milk, milk, lemon curd, and salt together. Evenly divide the mixture among your popsicle molds. Store in the freezer for at least one hour.

While the popsicles are freezing, melt your butter, then crush your graham crackers. Mix well together.

Remove the popsicles and insert your popsicle sticks in the center. Top the popsicles with the graham cracker crumbles.

Freeze until solid, about four hours, preferably overnight.

Place your mixing bowl over a small saucepan with steaming water. Add the egg whites and granulated sugar into the bowl and whisk constantly until the egg whites turn white and the sugar dissolves.

Transfer to your mixer and beat until the mixture forms stiff peaks.

Gently unmold your popsicles and freeze for a few minutes unmolded. Dip the ends of the popsicles into the meringue, then use a kitchen torch to toast the meringue.