PIES AND TACOS
Bright, tangy, and topped with clouds of marshmallow meringue.
Pulse graham cracker crumbs, sugar, and melted butter in a food processor until it looks like wet sand. Press into the pan. Bake the crust for 10 minutes until slightly golden brown.
Whisk sweetened condensed milk and egg yolks until smooth. Stir in lemon juice and zest (if using) until fully combined. Let sit to thicken slightly.
Pour filling over warm crust and smooth the top. Bake at 350°F for 15–18 minutes, until edges are set and center is slightly jiggly.
For the meringue, whisk egg whites, sugar, cream of tartar, and salt over a simmering pot (double boiler) until mixture reaches 140ºF and sugar dissolves. Don’t let it boil!
Remove from heat and whip on medium-high for 10–15 minutes until stiff, glossy peaks form. The meringue should be thick and hold its shape.
Spread the meringue generously over the chilled lemon bars or tart. Use the back of a spoon to create peaks and swirls, then lightly toast with a kitchen torch for a golden finish, if desired.
This Lemon Meringue Pie is a citrus lover’s dream.