tablespoon grated lemon peel
cup lemon juice
tablespoons butter, cut into small pieces
eggs, slightly beaten or 0.75 cup egg substitute
cup graham cracker crumbs
tablespoon butter, melted
teaspoon cream of tartar
In heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk.
Stir in 3 tablespoons butter and eggs.
Cook over medium heat 8 minutes, stirring constantly; until mixture thickens and coats back of spoon (do not boil).
Cover and cool completely.
In small bowl, combine graham cracker crumbs and 1 tablespoon melted butter.
In small saucepan, mix sugar and water. Cover over medium heat, stirring just until sugar dissolves. Heat to boiling.
Boil 8 minutes, without stirring, to 238°F. on candy thermometer; remove from heat.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form.
Pour hot sugar syrup in thin stream over eggs whites, beating until stiff peaks form.
Beat in vanilla.
Spoon meringue into decorating bag with large plain tip.
Spoon small amount of graham cracker crumb mixture into bottom of 12 shot glasses.
Spoon lemon curd on top of crumbs.
Pipe meringue on top of lemon curd.
Using kitchen torch, carefully toast each meringue top until golden brown.
Makes 12 shot glasses or 6 2-ounce ramekins.