Ingredients

• 4 graham crackers, crushed (about 1/2 cup)
• 2 tbsp unsalted butter, melted
• 1 tbsp granulated sugar (optional)
• 2 large egg yolks
• 1/3 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp unsalted butter, cut into pieces
• 2 large egg whites
• 1/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Instructions

1. 1. In a small bowl, mix crushed graham crackers with melted butter and sugar (if using). Divide evenly between two microwave-safe mugs (about 8 oz each). Press firmly into the bottom. Set aside.
2. 2. In a microwave-safe bowl, whisk egg yolks, 1/3 cup sugar, lemon juice, and lemon zest until combined. Add 2 tbsp butter pieces. Microwave in 30-second intervals, stirring after each, until thickened (about 2-3 minutes total). The curd should coat the back of a spoon. Spoon over the crust in each mug.
3. 3. In a clean bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form. Add vanilla if using.
4. 4. Spoon or pipe meringue over the lemon curd in each mug, spreading to the edges to seal.
5. 5. Use a kitchen torch to toast the meringue until golden brown. Serve immediately or at room temperature.