Mom's Lemon Meringue Pie

This is my late mother-in-law's recipe. My husband now makes it for our family and friends. He even entered it in a local pie contest and won a blue ribbon! We love the tart, lemon flavor! If you can, make it the day before serving since the taste actually improves after a day. Note: This recipe uses eggs which have not been fully cooked. Please be sure of your egg source and keep the pie refrigerated.

• Ready In: 35 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 3  eggs
• 1⁄2 cup lemon juice (fresh squeezed is best)
• 1 (14 ounce) can sweetened condensed milk
• 1  tablespoon  finely grated lemon rind
• 1  teaspoon  lemon extract
• 3  tablespoons sugar
• 1⁄4 teaspoon cream of tartar
• 1  graham cracker crust

Directions

1. Preheat oven to 350.
2. FILLING:
3. Separate eggs and discard one yolk. Set aside the 3 egg whites. Mix the two remaining egg yolks with the lemon juice. Add sweetened condensed milk and grated lemon rind and mix well.
4. Place graham cracker crust in the preheated oven for 5 minutes. After removing from oven, pour filling into crust and set aside.
5. MERINGUE:
6. (Hint: meringue whips better and faster if whites are at room temperature).
7. In a separate mixing bowl add egg whites and cream of tartar. Whip at high speed, gradually adding sugar until the meringue is stiff enough to peak. Spread meringue evenly on top of filling.
8. Bake in oven for 15 minutes or until meringue is browned to your liking.
9. Allow pie to cool and then keep refrigerated.