Mason Jar Lemon Meringue Pies

Ingredients:

• 6 (4 ounce size) Mason jars
• ½ cup graham cracker crumbs
• 1 teaspoon sugar
• 2 tablespoons butter (melted)
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs (separated)
• ½ cup lemon juice
• Zest of 1 lemon
• ¼ teaspoon cream of tartar
• 3 tablespoons sugar

Directions

Preheat oven to 350° F. Place the Mason jars on a rimmed baking sheet.

In a medium bowl, combine graham cracker crumbs, 1 teaspoon sugar and melted butter. Divide crumb mixture evenly between the 6 Mason jars.

In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice and zest. Divide lemon mixture evenly between the 6 jars.

With an electric mixer, beat the egg whites and cream of tartar until frothy. With the mixer still running, gradually add the 3 tablespoons of sugar and continue beating until stiff peaks form. Spoon the meringue over the lemon filling.

Bake for 8-10 minutes or until the meringue is golden. Refrigerate for at least 2 hours before serving.