Meringue has always been an intimidating dessert to me, delicious but intimidating.  My Aunt Ree makes a lemon meringue pie with my Aunt Judy’s Meyer Lemons that is the most perfect dessert during the spring and summer months.  Not too sweet, not too sour, and all around refreshing.  After getting to taste her amazing lemon meringue pie on Easter (as is a tradition), I finally got up the guts to make my own version using this recipe.  I decided to add a graham cracker crust to my mini meringues just to add something of a heavier consistency to each bite (I hate when it feels like I’m only eating mush).  I was beyond excited when the meringue came out of the oven perfectly browned and ready to be savored.  I can’t wait to make this dessert again and again because it’s so easy and so good.