Depending on what type of (oven-proof) cups or dishes using, spoon enough of the graham crumbs into each to the depth of about 1-2”, and lightly tamp down the crumbs using a tart forming tool, your fingers or the base of a shot glass. Since you’ll be using a spoon to eat these, if the crust is pressed down too firmly it will make it hard to dig out.

Prepare either filling as directed, then spoon the hot filling over each crust, to about a depth of 2-3” (or whatever you like – there is no wrong way to make this!).

Beat egg whites until frothy in a large bowl then slowly add sugar until you reach your desired sweetness, and semi-firm peaks have formed. Start by spreading a thin layer of meringue over the filling, ensuring that there are no air pockets (as this can promote weeping), then top with as much meringue as you like. Bake at 425°F for 5 minutes or until tips of meringue become lightly golden. Let sit and room temperature for at least 1 hour before serving.