Mini Meringue Pies

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius, for the perfect baking temperature.

In a separate bowl, whisk together three egg yolks until they become silky smooth and free of lumps; set them aside for the time being.

In a saucepan, combine three-quarters of a cup of sugar with cornstarch and flour until they are thoroughly incorporated and well mixed; then, add in the water, lemon juice, and lemon zest. Place the saucepan over medium heat and bring the mixture to a rolling boil; once it reaches this point, reduce the heat to a gentle simmer. Next, add in the egg yolks and butter; whisk until the filling is smooth, thickened, and free of lumps; remove it from the heat source.

Using the hot lemon filling as a guide, spoon each mini graham cracker crusts generously with the warm and inviting lemon filling.

In a separate bowl, beat egg whites, one-quarter cup of sugar, and almond extract together using an electric mixer until the meringue becomes light, fluffy, and holds stiff peaks; this should take around 1 to 2 minutes.

Using the meringue as a topping, spread each lemon pie with about an inch of it and create decorative swirls and peaks on top using a spatula, ensuring that the entire lemon filling is covered with meringue.

Bake the pies in your preheated oven until the meringue turns a light golden brown color with darker, more prominent peaks and swirls; this should take around 10 minutes. Allow the pies to cool before serving.