INGREDIENTS:

• 3 eggs, room temperature
• 1/2 cup lemon juice
• 1 tsp lemon rind, grated
• 1 (14-ounce) can condensed milk
• 1 graham cracker crust, prepared

METHOD:
Preheat oven to 350 º F. Separate eggs, making sure that no yolk gets into the whites. Set whites aside. In a mixing bowl, beat egg yolks well. Add lemon juice, grated rind and condensed milk. Continue to whisk well. When blended, pour mixture into graham cracker crust. Bake for 20 minutes until filling is set. Remove from oven and allow to cool slightly.

INGREDIENTS FOR THE MERINGUE:

• 3 egg whites
• 1 tbsp water
• pinch of salt
• 1/4 tsp cream of tartar
• 5 tbsps sugar
• 1 tsp vanilla

METHOD:
In a large mixer bowl, beat egg whites, water and salt on high until foamy. Add cream of tartar and beat until stiff. Add 1 tbsp of sugar at a time, mixing well with each addition until all has been added. Add vanilla and blend for 30 seconds more. Cover the top of the pie with meringue. Make sure meringue adheres to crust so it will not shrink during baking. Bake at 350º F for 25-30 minutes, or until the top is a golden brown.