Magic Lemon Meringue Pie for 8 Servings

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 8–10 minutes until toasted. Set aside to cool.
2. In a medium bowl, whisk the sweetened condensed milk and egg yolks until smooth. Stir in the fresh lemon juice and zest until the mixture thickens. Pour the filling into the cooled crust.
3. In a clean glass bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar one tablespoon at a time, increasing speed to high, and beat until stiff, glossy peaks form.
4. Spoon the meringue over the filling and use a spatula to spread it all the way to the edge of the crust, sealing it completely. Bake at 325°F (160°C) for 15–20 minutes until the peaks are a deep mahogany brown.
5. Chill the pie for at least 6 hours to allow the structure to stabilize before slicing.