Mini Lemon Meringue Pies

I decided to do a spin-off of Trey's mom's lemon icebox pie recipe for Easter. I basically made them in to little cupcakes instead of one big pie. They were just as delicious!

What You Need:
18 cupcake papers
1.5 cups graham cracker crumbs
6 Tbsp sugar (separated into 4 and 2)
1 stick of butter (melted)
3 large eggs
2 cans condensed milk
1 tsp vanilla
3/4 cup lemon juice (or more, to taste)

What You Do:
Preheat the oven to 350. In a bowl, combine 1.5 cups graham cracker crumbs and 4 tbsp sugar. Add melted butter and mix. 
Disperse crust mixture into cupcake papers, and press down to "compact" it. 

Place in oven for approximately 8 minutes and remove.

Combine condensed mix and 2 egg yolks (save the whites in a separate bowl), add lemon juice and stir (taste it, you can add more lemon juice if you want).
Stir by hand and pour into completed crusts. 

In a glass bowl, mix on high, 3 egg whites until fluffy.
Add 2 Tbsps of sugar. Beat until glossy. Add 1 tsp vanilla and mix.
Spread over filling and place in the oven on low broil until brown.

Chill for 2 hours before serving. Should make ~18 cupcake size pies. 

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