Servings: 1 pie (8 servings)

Purchased 9-inch graham cracker crust Purchased 9-inch graham cracker crust
1 (14-ounce) can sweetened condensed milk 1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lemon juice ½ cup fresh lemon juice
3 eggs, separated 3 eggs, separated
1/4 teaspoon cream of tartar ¼ teaspoon cream of tartar
1/4 cup granulated sugar ¼ cup granulated sugar

Heat oven to 350 degrees. Put crust in hot oven and bake 4 to 5 minutes to crisp it up.
Remove from oven and allow to cool before filling.
In a large bowl, whisk together condensed milk, lemon juice and egg yolks. Pour into cooled crust. Let pie sit, covered, in the refrigerator for at least 24 hours.
A few hours before serving, heat oven to 350 degrees.
In a bowl and using a hand mixer, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Slowly add sugar and whip until meringue forms stiff peaks.
Spread meringue over the pie from edge to edge. Bake until the meringue browns slightly, 15 (20) minutes. Chill again, at least 2 hours, before serving.