cups (10 whole sheets) finely crushed graham crackers tablespoons unsalted butter, melted tablespoons granulated sugar egg yolks tablespoons freshly squeezed lemon juice (10 ounce) can sweetened condensed milk egg whites room temperature cup granulated sugar teaspoon cream of tartar
Combine all the pie crust ingredients in a large mixing bowl until the crumbs are thoroughly coated with the butter. Press the crumb mixture into the bottom and up the sides of a 9-inch round pie plate.
Bake for approximately 10 minutes or until lightly browned. Allow the pie crust to cool completely before proceeding.
Separate the eggs, reserving the whites and yolks in separate bowls. Set the egg whites aside. Beat the egg yolks until frothy.
Add the sweetened condensed milk. Leaving the mixer on, add the lemon juice. Once combined, pour the mixture into the pie crust.
In a separate bowl, beat the reserved egg whites at medium-high speed until soft peaks form.
Reduce the speed and slowly add the sugar and the cream of tartar. Increase the speed back to medium-high and continue to beat until stiff peaks form.
Top the pie with the meringue. Bake the pie at 350 degrees for about 10 minutes or until the meringue is browned a little on top. Cool completely, then chill the pie in the refrigerator for at least four hours.
260 kcal per serving
9 g per serving
41 g per serving