These are like inside-out lemon meringue pies – the meringue holds the lemon filling and the graham cracker crust becomes a topping. They’re also easier to grab and munch than a slice of pie… perfect for holiday parties that are more mix-and-mingle than sit-down-dinner.

Guessipe

• 2 TBSP meringue powder
• 6 TBSP water
• 3/4 tsp cream of tartar
• 1 tsp vanilla
• 3/4 cup sugar
• 1/4 cup graham cracker crumbs
• lemon curd (store-bought or make your own)

In a stand mixer, whisk the meringue powder, water, cream of tartar, and vanilla at medium speed until the eggs are foamy (about 3 minutes).

With the mixer still running, gradually add sugar a spoonful at a time, allowing the sugar to dissolve before adding more (about 7 minutes).

Increase the mixer speed to medium-high and whip until very fluffy (about 4 minutes).

Use a medium cookie scoop to dollop the meringue onto parchment-lined baking sheets (makes about 24). Use a small spoon to create cups in the meringues where the lemon curd will go. Sprinkle each meringue with graham cracker crumbs.

Bake at 200 degrees F for 2 hours. Turn the oven off but DO NOT open it – allow the meringues to cool in the closed oven for 1 hour. Fill each meringue with a spoonful of lemon curd just before serving.