Directions

Serving Size: 24

Preheat oven to 325F
Add graham crackers, melted butter, and sugar to a large mixing bowl.
Combine well with a fork. Spoon some of the mixture into mini muffin tins and press against the sides with a teaspoon to create a pie shell.
Bake crusts for about ten minutes until slightly browned.
Press crust against the sides to ensure there is enough space for pie filling.
Let cool to room temperature before filling.

While pie crusts are cooling, separate 5 egg yolks and whites into two separate bowls.
Set the egg whites aside and lightly beat the egg yolks with a fork.
Cut lemons in half and squeeze until you have 1/2 cup of fresh lemon juice. Add lemon juice to the medium bowl with egg yolks.
Add 1 cup sweetened condensed milk into the bowl with the egg yolks and lemon juice. Whisk until well combined.
Add in 1/4 tsp vanilla and Bowmar Protein Lemon Bar and whisk well.

Once pie crusts are cooled, fill with the pie filling and bake at 350F for about 10-12 minutes until tops are slightly cracked. Immediately put them in the refrigerator on top of pot holders so they can cool IN THE REFRIGERATOR.

Add sugar to the egg whites and beat with a hand mixer until there are stiff peaks. Once the pies are finished cooling, top with strawberries (sliced or diced) and then the meringue. Use a lighter with a strong flame to brown the meringue and enjoy!

Note: You will have extra filling at the end. I used it to fill a store-bought pie shell as extra. You could also make more mini pies if you wanted to!