*Ingredients:
°Graham cracker crumbs; I used 2 cups
°1/2 cup unsalted butter - dissolved.
°1/2 c chop walnuts.
°4 complete eggs; Yolk and white separation.
°condensed milk; You'll need 2 large cans of 14 ounces.
°3/4 cup of fresh lemon juice.
°1/4 tbsp tartare cream.
°1/2 cup white sugar.
*Preparation:
First Step
Turn the oven temperature to 375 degrees Fahrenheit in a medium bowl, mix graham cracker crumbs with melted butter and walnuts. Mix all ingredients well until all crumbs are soaked and the mixture is characterized by wet sand consistency.
Step Two
Place Graham's cracking mixture in a 10-inch-diameter pie dish and press it at the bottom and top edges.
Step Three
Bake the crust for eight to twelve minutes, or until it reaches the desired consistency. Remove the crust of the pie from the oven and let it come down to room temperature on a wire rack. Keep the heat in the oven.
Step Four
In a medium bowl, whisk the egg yolks, sweetened condensed milk and lemon juice. After the crust of the pie has cooled, pour the filling into it and refrigerate.
Step 5
Mix egg white and tartar cream together in a clean and large mixing basin (or existing mixer bowl, if you have one). Mix until the mixture forms a few nice peaks.
Step Six
Continue to hit soft peaks until harsh peaks form, with the sugar gradually added to the mixture. Get a little mixture and press it between your fingers to make sure the sugar is completely gone. It's ready when it's smooth.
Step 7
Remove the pie from the fridge and roll out the lemon filling with the meringue. Spread the meringue on the pie, ensuring that it is tied to the limits of the crust so that it does not shrink inward when baking.
Step 8
Melt the meringue and then use a spoon to create splits and swirls in it.
Step Nine
Bake the pie for ten to fifteen minutes, or until meringue gets
Enjoy !
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