Sweet Kitchen Cravings

0 Lemon Curd: Combine the sugar and lemon zest in a medium saucepan, rubbing the mixture between your fingers to help release the oils. Add the egg yolks and salt and whisk together until the mixture lightens in color.
1 Slowly stream in the lemon juice while whisking and mix until combined.
2 Place the mixture over low heat, stirring constantly with a heatproof spatula, until it thickens and reaches at least 170°F on an instant-read thermometer (up to 180°F for a thicker curd), about 7-10 minutes. The curd should coat the back of a spoon, and when you run your finger through it, the line should hold its shape without the curd running through it.
3 Remove the pan from the heat and press the curd through a fine mesh sieve to strain out the lemon zest. Stir in the cubes of butter until melted and fully combined. Place plastic wrap directly on the surface of the curd and refrigerate for at least 2 hours or until completely chilled. The curd will continue to thicken as it cools.
4 Graham Cracker Crumbs: Add the graham crackers to a zip-top bag and crush them into fine crumbs with a rolling pin. Add the graham crumbs to a bowl, then add the melted butter, and mix until fully combined. Portion the graham cracker crumbs into the bottom of 8 (4-ounce) glass jars, adding about 1½ Tablespoons to each one. With the back of the tablespoon, lightly press down the crumble to form an even layer. Set aside.
5 Meringue Topping: Add about an inch of water to a medium pot and bring to a simmer. Check to ensure that the pot is big enough so that the bottom of the metal or glass bowl fits on top and does not touch the water.
6 Combine egg whites, sugar, and cream of tartar in the mixing bowl. Heat the mixture over the simmering water, whisking constantly until the sugar is dissolved (test by rubbing the mixture between your fingers) or the temperature reaches 165°F with a digital thermometer, about 4 minutes.
7 Remove the bowl from the heat and wipe off any excess water from the bottom of the bowl. Pour the egg white mixture into the mixing bowl of a stand mixer fitted with the whisk attachment. Add the vanilla. Whip on high speed until the meringue gets glossy and stiff peaks form, about 5 minutes. When you pull the whisk out of the bowl and hold it upright, the meringue should be stiff and keep its shape.
8 Assembly: Fill a piping bag with the chilled lemon curd (or use a cookie scoop) and portion into the jars onto the graham cracker layer, filling each jar about ¾ full. Use a large ice cream scoop to add a generous dollop of meringue on top of the lemon curd in each of the cups. Use a kitchen torch to toast the meringue, being careful not to hold it too long in one spot to avoid burning it.
9 Chill the jars for about one hour, then serve right away and enjoy!