For The Meringue: 

1. In a large mixing bowl with the whisk attachment, add the 1 cup of aquafaba, ¾ cup powdered sugar, ¼ tsp cream of tartar, and 1 tsp of vanilla extract. Beat on the highest setting until the meringue begins to thicken, approximately 4 minutes. Turn off the mixer and scrape the sides and then beat for another 4 to 6 minutes or until it forms stiff peaks. Depending on the aquafaba it can take 15 minutes or more for it to turn to meringue.

For The Lemon Curd:

1. In a small pot whisk together the sugar and cornstarch.  This step is important to ensure there is no lumps in the curd.
2. Mix in the plant milk, lemon juice, lemon zest and turmeric. Turn the heat to medium.  Whisk continuously until curd thickens (about 5 mins). 
3. Once thickened removed from heat and pour into a bowl or container to allow curd to cool and thicken. 

Assemble The Parfait

1. Place graham crackers in a plastic bag and using a rolling pin or heavy object crush into tiny pieces. 
2. Fill glass serving containers with 1/3 graham cracker crumbs, 1/3 lemon curd and top with meringue.  Using a kitchen torch, toast the meringue until golden brown.