Lemon Meringue Tartlets #1

                                                                 Lemon Meringue Tartlets  (page 303)  4 servings

                                                 1 1/2 cups graham cracker crumbs
                                                  3/4 cup sugar
                                                  8 Tbsp. unsalted butter, melted and cooled
                                                  4 large eggs, separated
                                                  1/4 cup lemon juice

                            Preheat oven to 425 degrees.

                          Mix the graham cracker crumbs with 2 Tbsp. sugar and 5 Tbsp. melted butter. 

                         Press the crumbs into the bottom and sides of 4 ramekins. 
                         Place in the oven and bake   15 minutes. Remove from oven.

                        Beat the egg yolks and 2 of the whites with 6 Tbsp. of the remaining sugar and the       lemon juice. Stir in the remaining melted butter (3 Tbsp.). Pour this mixture into the graham
cracker filled ramekins, place in the oven and bake about 20 minutes, until set. Adjust the oven
rack to the highest position.

                         Beat the 2 remaining egg whites until softly peaked. Gradually sprinkle in the remaining sugar (approx. 1/4 cup), and beat until stiff.

                         Mound this meringue on the top of each tart. 

                        Return to the oven and bake 10- 15 minutes at 450 degrees. Watch carefully!
                        You want the meringue to be golden. Cool before serving.

     
                                                Voila!  An individual lemon meringue pie!