Lemon Icebox Pie

This is the same basic recipe as my Key Lime Pie but this recipe uses lemon juice instead of key lime. Both are delicious but there is a very subtle difference in taste with the lemon being slightly sweeter than the lime.

1 14 oz can sweetened-condensed milk
3 eggs, separated
1/2 c lemon juice
1 T lemon zest
3 T sugar
1/4 t cream of tartar
1 prepared 9 inch graham cracker crust, recommended: Keebler Ready Crust

Preheat oven to 325°. In medium bowl, blend milk, egg yolk, lemon juice and zest. Pour into prepared crust.

Combine sugar and egg whites in a heat-proof bowl and set over simmering water. Stir until egg whites are warm (approximately 120°). Remove from heat and add cream of tartar. In bowl of standing mixer, beat egg whites on high gradually adding sugar. Beat until glossy and stiff peaks form. Pile meringue gently on top of lemon filling and spread to edge.

Bake 15-20 minutes or until meringue peaks are golden brown. Cool to room temperature, cover and refrigerate until fully chilled before slicing. Store covered in refrigerator. Serves 8.

Chef's Note: I wouldn't recommend making your own crust from scratch for this recipe. Pre-made pie crusts are delicious plus the pan protector on the crust can be used to cover the pie for refrigeration. Just be sure to wash it before putting it over your pie.