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Magic Lemon Pie
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Lemon meringue pie: Tangy lemon filling in a buttery graham cracker crust topped with a fluffy golden meringue.
Ingredients:
- 1 (9 inch) prepared graham cracker crust
- 0.5 cup lemon juice
- 1 (14 ounce) can sweetened condensed milk
- 2 eggs, separated
- 0.25 teaspoon cream of tartar
- 4 tablespoons white sugar
Instructions:
- Combine creamy sweetened condensed milk with rich egg yolks until smooth. Slowly incorporate zesty lemon juice, stirring until the mixture becomes thick and fully mixed. Pour the delectable filling into the crust.
- In a separate bowl, whip room temperature egg whites with cream of tartar until frothy. Slowly add sugar while continuing to whip until stiff peaks form. Gently spread meringue over filling, making sure to seal the edges.
- Bake at 400°F (205°C) until the meringue is golden brown, around 6 minutes. Allow to cool and store any leftovers in the refrigerator.
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