Lemon Pie

Hazel Smith's Hot Dish Recipe of the Week

Lemon Pie

4 eggs separated
1 14-ounce can sweetened condensed milk
1/3 cup lemon juice
½ teaspoon cream of tartar
1/3 cup sugar
1 9-inch pastry shell (see directions below)

Pastry Shell:
2 packages honey graham crackers, crushed fine
1 stick melted butter
½ cup sugar

Preheat oven to 325°.

Crush graham crackers. Mix in a bowl with melted butter and sugar. Press into 9-inch pie plate with fingers. Set aside.

Stir egg yolks with sweetened condensed milk and lemon juice. Cook in a heavy skillet over low heat stirring until mixture bubbles. Pour into graham cracker lined pie plate. 

Beat 4 egg whites and cream of tartar at high speed until foamy. Add sugar slowly, beating until stiff peaks form. Immediately spread meringue over hot filling, spreading to edge. Bake in 325° oven for 25 minutes.