Lemon Meringue Pie

Here's easy desert that's not only tasty, but also fairly low in calories. - Crust
- 1.5 cups Graham crackers crumbs ( 1 package, 9 crackers )
- 1/4 cup of sugar
- 6 tablespoons of butter, melted ( 3/4 stick)
- Filling
- 1 can ( 14 oz. ) of sweetened condensed milk
- 1 tablespoon of lemon zest
- 1/2 cup of lemon juice ( fresh )
- 2 egg yokes
- Meringue
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup of sugar
- Pinch of kosher salt ( 1/8 teaspoon )
- Directions
- Pre-heat oven to 350 degrees
- Combine in a medium bowl, graham crackers, sugar and butter. Crush graham crackers and the sugar with your hands. When butter is melted pour that into the bowl and combine everything with a fork. Press into a 9-inch pie pan. Making sure the sides and the bottom and covered. ( press firmly ). Bake for 8 minutes.
- Take out and allow to cool. Leave the oven on, but turn down to 325 degrees .
- In a medium bowl combine milk, zest, juice and egg yokes. Whisk together. Pour onto cooled crust.
- Beat egg whites, cream of tartar, sugar and salt together, in a electric mixer fitted with the whisk attachment, or with a hand mixer, until light an fluffy. Put on top on filling mixture making sure it's all covered.
- Put back into over for 12 -15 minutes or until the meringue is lightly browned.
- Allow to cool and serve.