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:

Crust:

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.

Filling:

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. 

Topping:

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.