Step 1: Make the Lemon Curd.

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

Cook until the butter melts, stirring occasionally.

Stir in the lightly beaten eggs until combined.

Bring to a simmer and 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 lumps and ensures a smooth texture.

Refrigerate until set, about 2 hours.

Step 2: Make the Graham Cracker Crust.

Combine the graham crackers and sugar in a food processor.

Pulse until finely ground.

Pour in the melted butter. Pulse to combine. The mixture should resemble wet sand.

Step 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 sugar and cornstarch in a small bowl.

With the mixer running, 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.

Step 4: Assemble the Mini Pies.

Sprinkle a few tablespoons of the crust mixture into the bottom of each of the eight 4-ounce heatproof bowls or ramekins.

Scoop about 1/3 cup of the chilled lemon curd into each ramekin, on top of the crust.

Top each with a few spoonfuls of the meringue.

Step 5: Brown the Meringue.

Use a kitchen torch to brown the meringue. Hold the torch a few inches away from the meringue. Move it back and forth until the meringue is golden brown.

Step 6: Serve.

Serve the mini pies immediately or chill for later.