Creamy Lemon Meringue Pie

Ingredients

• 1 1/2 cups graham cracker crumbs ((about 10 full sheet crackers))
• 5 tablespoons unsalted butter (melted)
• 1/4 cup granulated sugar
• 1 14-ounces cans full-fat sweetened condensed milk (I use eagle brand)
• 1/2 cup fresh lemon juice
• 3 large egg yolks (whites reserved for meringue)
• 1 teaspoon lemon zest (optional)
• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• Pinch of salt

Instructions

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   --- MAKE THE CRUST ---

3. 3

   In a medium bowl, mix the graham crackers, melted butter and sugar. The mixture will be sandy and thick.

4. 4

   Using your fingers and the bottom of a measuring cup, press the mixture tightly into the bottom and up the sides of an 9-inch pie dish. Pre-bake the crust for 8 minutes.

5. 5

   Lower the oven temperature to 325 degrees Fahrenheit.

6. 6

   --- MAKE THE FILLING ---

7. 7

   In a medium bowl, whisk together the condensed milk, lemon juice, egg yolks and zest (if using) until smooth. You can use an electric mixer, if preferred.

8. 8

   Pour the mixture into the warm crust.

9. 9

   Bake at 325 degrees Fahrenheit for 10 minutes. Meanwhile make the meringue.

10. 10

    --- MAKE THE MERINGUE ---

11. 11

    With a handheld mixer or a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. Add the sugar and pinch of salt and beat until glossy and stiff peaks form.

12. 12

    Remove the pie from the oven and spread the meringue all the way to the edges so it touches the crust. Make decorative peaks and swirls with the back of a spoon.

13. 13

    Bake at 325 degrees Fahrenheit for 15 to 20 minutes or until the meringue browns slightly. Chill for 2 hours before serving.