Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine graham cracker crumbs, 1 teaspoon sugar and melted butter. Set aside.
3. In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice and zest.
4. 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.
5. Place 6 Mason jars on a rimmed baking sheet. Divide crumb mixture evenly between the 6 Mason jars. Layer lemon mixture on top, dividing evenly between the jars. Spoon the meringue over the lemon filling.
6. Bake for 8-10 minutes or until the meringue is golden. Refrigerate for at least 2 hours before serving.