3egg whites(same eggs as the yolks used for the filling)
1/4teaspooncream of tartar
Preheat oven to 350 degrees F.
Make the crust: Place melted butter, graham cracker crumbs, sugar, and salt in a medium bowl and stir with a fork until fully combined. Press mixture evenly into a 9-inch pie pan, spreading it up the sides as well. I use my hands and then the bottom of a measuring cup to make sure it's really compacted. Bake for 12 minutes, until golden brown and smelling delicious. Cool for a few minutes while you make the filling and meringue.
Make the filling: In a large bowl, beat together egg yolks, condensed milk, lemon juice and lemon zest until creamy and completely smooth. I do this with a whisk or a fork, but you could do it with a mixer too. Pour into cooled crust and smooth out with a spatula.
Make the meringue: In a very clean medium bowl, beat egg whites and cream of tartar together with a hand mixer (or the whisk attachment on a stand mixer) until soft peaks form. Gradually add sugar while continuing to beat at medium-high speed, until stiff peaks form. Carefully spread meringue evenly on top of the filling. Spread the meringue to the edge of the pie to seal and make sure there are no holes or gaps; this helps keep it from shrinking and separating while baking.
Bake pie for 15 minutes, or until the meringue is golden brown. Cool completely before serving - this pie is best served chilled. Keep leftovers in the refrigerator for up to 3 days (though it is best on the day it's made).
*Note: I recommend zesting the lemons before juicing them - it's much easier. Here is the microplane grater I use to zest citrus.
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