Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (163°C).

2. Prepare the Crust:

• In a bowl, combine graham cracker crumbs, sugar, and melted butter.
• Press the mixture into the bottoms and up the sides of mini pie tins or a regular-sized pie dish.
• Bake the crust in the preheated oven for 10 minutes or until set. Allow it to cool.

3. Make the Lemon Filling:

• In a saucepan, whisk together sugar, cornstarch, and salt.
• Gradually whisk in water until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
• Boil for 1-2 minutes, then remove from heat.
• In a separate bowl, whisk the beaten egg yolks.
• Gradually whisk in about half of the hot sugar mixture to temper the eggs, then return the mixture to the saucepan.
• Cook and stir for an additional 2 minutes.
• Remove from heat and stir in lemon zest, lemon juice, and butter.
• Pour the lemon filling into the prepared crust.

4. Make the Meringue:

• In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
• Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form.
• Beat in vanilla extract.

5. Assemble and Bake:

• Spoon the meringue over the lemon filling, spreading it to the edges to seal the pies.
• Create peaks in the meringue using the back of a spoon.
• Bake in the preheated oven for 15-20 minutes or until the meringue is golden brown.

6. Cool and Serve:

• Allow the lemon meringue pies to cool completely before refrigerating.
• Serve chilled and enjoy these delightful Lemon Meringue Pies!

These mini pies are perfect for serving at gatherings or savoring as individual treats.