Recipe(tried): Lois' Magic Lemon Pie (with graham cracker crust and meringue)

LOIS' MAGIC LEMON PIE

FOR THE GRAHAM CRACKER CRUST:
18 graham cracker squares
1/4 pound (1/2 cup) butter or margarine,
1/3 cup sugar
1/8 teaspoon ground cinnamon

FOR THE LEMON FILLING:
1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon lemon zest
2 egg yolks

FOR THE MERINGUE:
2 egg whites
1/4 teaspoon cream of tartar
4 tablespoons sugar

Thoroughly mix crust ingredients and pack into a nine-inch pie pan. (Hint: try to get the crust thickness very even and not too thick.)

Bake at 375 degrees F for 10 minutes and put aside to cool.

Reduce oven temperature to 325 degrees F.

In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust.

Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling.

Bake at 325 degrees F until lightly browned, about 15 minutes. Cool thoroughly.

Enjoy!

Makes 1 (9-inch) pie, 8 servings