lemon pie.jpg


1 (14 ounce) can sweetened condensed milk
2 large eggs (separate yolks from whites, beat yolks)
1/2 cup lemon juice 

graham cracker pie shell
1/4 teaspoon cream of tartar
1/4 cup granulated sugar


  1.  Preheat oven to 325 degrees Fahrenheit.
  2. Whisk the condensed milk, egg yolks, and lemon juice together in a medium bowl. Pour filling into the graham cracker crust.
  3. 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. Use the  spoon to make swirls in the meringue.
  4. Toast meringue in preheated oven for 15 minutes, until the meringue is golden brown. Cool, then refrigerate for several hours. Serve cold!