1. Make the Lemon Curd:

• Combine the sugar, butter, and lemon juice in a medium saucepan over low heat.
• Cook, stirring occasionally, until the butter melts.
• Stir in the lightly beaten eggs until combined.
• Bring the mixture to a simmer, stirring constantly.
• Cook, stirring constantly, until the mixture is thick and creamy, 5 to 7 minutes. It should coat the back of a spoon.
• Press the curd through a fine-mesh strainer into a bowl. This removes any small bits of cooked egg and ensures a perfectly smooth texture.
• Refrigerate until set, about 2 hours.

2. Make the Graham Cracker Crust:

• Combine the graham crackers and sugar in a food processor and pulse until finely ground. (Alternatively, place the graham crackers in a resealable plastic bag and crush them with a rolling pin.)
• Pour in the melted butter and pulse (or stir) to combine.

3. Make the Meringue:

• Whisk the egg whites in a large, clean bowl with a mixer until frothy.
• Beat in the cream of tartar.
• Whisk together the 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, glossy peaks, 3 to 5 minutes.

4. Assemble the Mini Pies:

• Sprinkle a few tablespoons of the graham cracker crust mixture into the bottom of eight 4-ounce heatproof bowls or ramekins.
• Scoop about 1/3 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 curd completely.
• Use a kitchen torch to brown the meringue (or place under a broiler – see note below).

Note about Broiling: If using a broiler, preheat the broiler to high. Place the ramekins on a baking sheet and broil about 8 inches from the heat source for about 1 minute, watching very carefully to prevent burning. Rotate the baking sheet as needed for even browning.