Old Fashioned Lemon Icebox Pie with Graham Cracker Crust

Preheat the oven to 350°F.

Separate 3 eggs, setting the egg whites aside.

Beat the egg yolks until frothy.

Add 1 can (10 oz) of sweetened condensed milk and 5 tablespoons of fresh lemon juice to the egg yolks and combine.

Pour the mixture into a prepared graham cracker pie crust.

In a separate bowl, beat the reserved egg whites until soft peaks form.

Add 1/4 cup of sugar and 1/8 teaspoon of cream of tartar to the egg whites and continue to beat until stiff peaks form.

Top the pie with the meringue.

Bake the pie for 10 minutes, just until the meringue starts to brown on top.

Chill the pie for 4 hours before serving.

Spice Level: