1. Make the Lemon Curd:

Combine the granulated sugar, unsalted butter, and fresh lemon juice in a medium saucepan over low heat.

Cook, stirring occasionally, until the butter is completely melted.

Stir in the lightly beaten eggs until combined.

Bring the mixture to a simmer.

Cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. It should coat the back of a spoon.

Press the lemon curd through a fine-mesh strainer into a bowl. This removes any bits of cooked egg and ensures a perfectly smooth curd.

Refrigerate the curd until set, about 2 hours.

2. Make the Crust: Combine the whole graham crackers and granulated sugar in a food processor.

Pulse until finely ground.

Pour in the melted butter.

Pulse to combine until the mixture is evenly moistened.

3. Make the Meringue: Whisk the egg whites in a large bowl with a mixer until frothy.

Beat in the cream of tartar.

Whisk together the granulated sugar and cornstarch in a small bowl.

With the mixer running, gradually add the sugar mixture to the egg whites, a little at a time.

Beat until the egg whites form stiff peaks, 3 to 5 minutes. The meringue should be glossy and hold its shape.

4. Assemble the Mini Pies:

To assemble, sprinkle a few tablespoons of the graham cracker crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins.

Scoop about ⅓ cup of the chilled lemon curd into each bowl or ramekin, on top of the crust.

Top each with a few spoonfuls of the meringue, spreading it to cover the lemon curd completely and sealing it to the edges of the bowl.

5. Toast the Meringue (Optional):

Use a kitchen torch to brown the meringue. Moving the torch in a sweeping motion to avoid burning any one spot.

Alternatively, place the mini pies under a preheated broiler (about 8 inches from the broiler element heated to high heat) for about 1 minute, or until the meringue is lightly toasted. Watch carefully to prevent burning.

6. Serve: Let the mini pies cool completely to room temperature before serving. Enjoy!