Frozen Lemon Cream Cakes With Toasted Meringue And Caramel Sauce

Ingredients

• 5 oz. (1 cup plus 2 tbs.) graham cracker crumbs (from 12 to 13 homemade graham crackers or 9 whole storebought crackers)
• 1-1/2 oz. (3 tbs.) unsalted butter, melted
• 2 tbs. granulated sugar
• 2 cups granulated sugar
• 3 to 4 medium lemons, zest finely grated to yield 1/4 cup, then juiced to yield 1 cup
• 2 large eggs
• 8 large egg yolks
• 8 oz. (1 cup) unsalted butter, cut into small pieces and softened
• 1-1/2 cups heavy cream, chilled
• 1-1/4 cups granulated sugar
• 1/8 tsp. table salt
• 1-1/4 cups heavy cream
• 1/2 tsp. pure vanilla extract
• 1 cup superfine sugar
• 5 large egg whites, at room temperature (about 3/4 cup)
• 1/8 tsp. table salt
• 1/8 tsp. cream of tartar
• fresh blueberries, for garnish