Magic Lemon Meringue Pie

Ingredients: For the crust: – 1 1/2 cups graham cracker crumbs – 1/3 cup melted butter – 1/4 cup sugar

For the filling: – 1 can (14 ounces) sweetened condensed milk – 1/2 cup freshly squeezed lemon juice – 1 teaspoon lemon zest – 3 large egg yolks

For the meringue: – 3 large egg whites – 1/4 teaspoon cream of tartar – 1/2 cup sugar – 1/2 teaspoon vanilla extract

1. Preheat your oven to 350°F (175°C). 2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar for the crust. Press the mixture into a 9-inch pie dish to form the crust. Bake for 8-10 minutes or until lightly golden. Allow it to cool.

For the filling, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until well combined. Pour the mixture into the cooled crust.

In a separate clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form. Mix in the vanilla extract.

Spoon the meringue over the lemon filling, spreading it to the edges of the crust to seal in the pie completely.

1. Bake the pie for 10-12 minutes or until the meringue is golden brown. 2. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.