Prep Time: 25 minutes
Cook Time: 5 minutes
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup finely chopped walnuts
- 4 pasteurized egg yolks
- 2 (14-ounce) cans sweetened condensed milk (NOT evaporated)
- 3/4 cup freshly squeezed lemon juice
- 1/4 teaspoon cream of tartar
- 4 egg whites
- 1/2 cup sugar
Preparation:
In another medium bowl, combine egg yolks with sweetened condensed milk and lemon juice; mix well. Pour into cooled pie crust and place in refrigerator.
In clean large bowl, combine egg whites with cream of tartar. Beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Make sure the sugar is dissolved; feel a bit between your fingers. If it's smooth and not gritty, the meringue is done.
Spoon meringue on top of lemon filling. Spread over pie, making sure to seal the meringue to the edge of the crust. Use a spoon to make dips and swirls in the meringue.
Bake the pie for 10-15 minutes or until meringue is golden brown. Place in refrigerator; chill for 4-6 hours before serving. Store leftovers in the fridge. Serves 8
