Magic Lemon Pie

° graham cracker crumbs; I used 2 cups

°1/2 cup unsalted butter – melted.

°1/2 C chopped walnuts.

°4 whole eggs; Separate the yolks and whites.

°Condensed Milk You will need two large 14-ounce cans.

°3/4 cup fresh lemon juice.

°1/4 tablespoon of cream of tartar.

°1/2 cup white sugar.

*to prepare:

The first step

Turn oven temperature down to 375°F. In a medium bowl, mix graham crackers, melted butter, and walnuts. Mix all ingredients well until all the crumbs are soaked in and the mixture has the consistency of wet sand.

The second step

Place the graham cracker mixture in a 10-inch-diameter pie plate and press it into the bottom and top edges.

The third step

Bake the crust for eight to twelve minutes, or until desired consistency. Remove pie crust from oven and let it come to room temperature on a wire rack. Keep warm in the oven.

The fourth step

In a medium bowl, whisk together egg yolks, sweetened condensed milk, and lemon juice. After the pie crust has cooled, pour the filling into it and put it in the fridge.

Fifth step

Mix the egg whites and cream of tartar together in a clean, large mixing bowl (or an existing mixing bowl, if you have one). Mix until the mixture forms a few nice peaks.

Sixth step

Continue beating soft peaks until stiff peaks form, gradually adding sugar to mixture. Get a little bit of the mixture and press it between your fingers to make sure all the sugar is gone. It’s ready when it’s smooth.

Step 7

Remove the pie from the refrigerator and roll the lemon meringue filling. Spread the meringue over the pie, making sure to line it with the edges of the crust so it doesn’t sag inward when baking.

Step 8

Melt the meringue, then use a spatula to make slits and swirls in it.

Step nine

Bake the pie for ten to fifteen minutes, or until you get a meringue