1Graham Cracker Crust Preparation:
2Mix the Graham cracker crumbs, sugar, and lemon zest in a small bowl.
3Add the butter and mix well to form a sort of wet dough.
4Line the bottom of 4 small pie pans with the Graham cracker preparation.
5Cover the pans with plastic film and place in the freezer for 15 minutes.
6Lemon Pie Filling:
7Whisk the egg yolks in a bowl, then pour them through a fine sieve into a saucepan.
8Mix in lemon juice and sugar.
9Mix for 5 to 10 minutes over medium heat a with a spatula, scraping the sides of the pan.
10To test doneness, slide your finger on the spatula, the trace should be clearly visible.
11Remove from heat. The mixture will continue to thicken as it cools.
12Add the zest and diced butter.
13Cool in another container.
15Separate the egg whites from the yolks and let the whites rest at room temperature for 1 hour in a container covered with a cloth.
16Make sure that the bowl and whisk are clean, without any trace of fat. Pour the whites in a mixing bowl.
17Pour the sugar and water into a saucepan. Heat over medium heat, and place a thermometer in the saucepan.
18Start whisking the eggs at minimum speed, while the syrup heats up.
19When the syrup reaches 110 degrees Celsius, whisk the eggs at full speed until firm.
20When the syrup reaches 118 C (do not exceed 120 C), pour a thin stream over the whites, while whisking at full speed.
21Once the syrup is fully mixed with the egg whites, continue whisking until the meringue is cold.
22To assemble pie: pour lemon filling in the pie crust, even out with a spatula. Refrigerate for at least 1 hour.
23Using a pastry bag, form small piles of meringue on top of the pie.
24Brown the meringue in the oven set on broil for a few minutes; or brown lightly with a blowtorch.