Preheat the oven to 400°F (200°C). Toss the crumbs with the butter until well coated. Divide evenly between four 4 oz (125 mL) mason jars; press into an even layer. Spoon the E.D.SMITH® LEMON SPREAD over the crust; set aside.
Beat the egg whites with the cream of tartar on high speed until frothy. Slowly add the sugar a spoonful at a time. Beat for an additional 1 to 2 minutes or until the whites hold a stiff peak. Spoon over the E.D.SMITH® LEMON SPREAD.
Bake for 8 minutes or until meringue is lightly browned. Cool completely. Chill for at least 4 hours before serving.
For an even easier no-bake dessert substitute whipped cream for the meringue topping.