Icebox Lemon Pie With Meringue
Ingredients:
2½ cups graham cracker crumbs
12 tablespoons (1½ sticks) unsalted butter, melted
¼ cup sugar
3 large eggs, separated
Juice of 3 lemons
1 (14-ounce) can sweetened condensed milk
1 teaspoon cream of tartar
3 tablespoons sugar
Directions:
Preheat the oven to 300°F. In a medium bowl, combine the
graham cracker crumbs, melted butter, and sugar until the
crumbs are evenly moistened. Press the mixture into the
bottom and sides of a 9-inch pie tin. Cover and chill the
egg whites. In a medium bowl, combine the egg yolks, lemon
juice, and condensed milk. Mix well and pour over the graham
cracker crust. Bake until stiff, about 30 minutes. Let cool
to room temperature, then chill for at least 3 hours or up
to overnight. When ready to assemble the pie, preheat the
oven to 350°F. In the bowl of a stand mixer fitted with the
whisk attachment, beat the egg whites and cream of tartar on
high speed. With the mixer running, gradually add the sugar
and beat until stiff peaks form. Spread the meringue over
the pie filling. Bake until the meringue is golden brown,
about 12 minutes. Let cool for 30 minutes, then chill for 30
minutes before serving.