Lemon Icebox Pie
Makes 1 9-inch pie
For the graham cracker crust:
1 cup (4.3 ounces) fine graham cracker crumbs
3 tablespoon softened butter
For the pie filling:
1 (14 ounce) can sweetened condensed milk
2 egg yolks, beaten with a fork
1/2 cup freshly squeezed lemon juice (about 3 large or 4 small lemons)
For the meringue:
2 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1. Make the graham cracker crust: Preheat the oven to 350 degrees Fahrenheit. Combine the graham cracker crumbs and softened butter together in a medium bowl, stirring with a fork to mix them together evenly. Press the mixture into a 9-inch pie pan. Bake the crust in the preheated oven for 8 to 10 minutes, until the crust is lightly browned. Then remove the crust from the oven and place on a cooling rack and let it cool to room temperature before adding the filling.
2. Make the pie filling: Lower the oven temperature to 325 degrees Fahrenheit. Whisk the condensed milk, egg yolks, and lemon juice together in a medium bowl. Spoon the filling into the cooled graham cracker crust.
3. Make the meringue: Beat the egg whites and cream of tartar with a mixer on high speed until foamy. Increase the speed to high, and gradually add the granulated sugar. Beat the egg whites until the meringue holds stiff peaks. Scoop the meringue onto the pie filling, then gently spread it over the filling and seal it to the edges of the crust. Use the back of a spoon to create swirls in the meringue.
4. Bake the pie: Bake the pie in the preheated oven for approximately 18 minutes, until the meringue is turning golden brown. Remove the pie from the oven, and set it on a cooling rack to cool, then refrigerate for several hours. Serve chilled.