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INSTRUCTIONS
Preheat the oven to 350°F and grease four Mini Round Cocottes.
In a Mixing Bowl, crush the saltine crackers until they resemble a coarse meal. Stir in the melted butter and sugar until well combined.
Press the cracker mixture evenly into the Mini Round Cocottes. Chill for 15 minutes, then bake for 15–17 minutes, or until the crusts are golden brown.
While the crusts cool, whisk the egg yolks into the sweetened condensed milk. Beat in the citrus juice and vanilla until fully combined. Pour the filling into the cooled crusts and bake for 15–17 minutes, or until the filling is just set. Refrigerate for at least 4 hours before serving.
To make the meringue, combine the sugar and water in a medium saucepan fitted with a candy thermometer. Cook over medium heat until the syrup reaches 240°F, brushing down the sides of the pan with a wet pastry brush to prevent the sugar from crystallizing.
Meanwhile, using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 2 minutes.
With the mixer running on low, carefully pour the hot sugar syrup into the egg whites. Increase the speed to medium and continue beating until the meringue reaches stiff, glossy peaks.
Pipe or dollop the meringue onto the chilled pies and toast with a culinary torch just before serving.
