Lemon Icebox Pie

Instructions

1. Preheat the oven to 350℉.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and butter, mixing with a fork until the crumbs are well-combined. You’ll know it’s well-combined when the crumb mixture sticks together if you pinch it.
3. Press the crumb mixture into a 9-inch pie plate (regular size, not a deep-dish)
4. Bake for 10 minutes and set aside, keeping the oven on.
5. To make the filling, in a medium bowl whisk together the condensed milk, lemon juice, egg yolks, and lemon zest until combined.
6. Pour the filling into the cooled crust and bake for about 15 minutes, or until the center is set and has a slight jiggle to it.
7. Remove from the oven and allow it to cool for 30 minutes, then transfer to the refrigerator and let it chill for at least 2 hours.
8. In a medium bowl, beat the cold egg whites on medium-high speed with a handheld mixer until soft peaks form. Slowly add the sugar and continue mixing on medium speed until hard peaks form.
9. Spoon meringue on top of the chilled pie.
10. Transfer pie pan to a baking sheet, then place in the oven. Broil on high for 2 to 3 minutes, or until the meringue is lightly browned.