1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of each muffin cup.
3. In a separate bowl, whisk together egg yolks, condensed milk, lemon juice, and lemon zest. Spoon the mixture over the graham cracker crusts.
4. Bake for 10-12 minutes or until set. Let cool completely.
5. In a clean bowl, beat egg whites until frothy. Add cream of tartar and continue to beat until soft peaks form. Gradually add sugar and beat until stiff peaks form.
6. Spoon the meringue over the lemon mixture in each muffin cup.
7. Using a kitchen torch, lightly brown the meringue on top.
8. Chill in the refrigerator for at least 1 hour before serving.
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