Lemon Pie

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Roll out pie dough and place in a pie dish. Poke the crust with a fork, line with aluminum foil and pie weights. Bake at 400u00b0F for 12 minutes, remove pie weights and foil, and continue baking for 8 more minutes or until golden brown. Take out and set aside to cool.

3. 3

   Reduce oven heat to 350u00b0F.

4. 4

   Pour the condensed milk in a mixing bowl and add the lemon juice. Mix well. Add the egg and mix together. Pour into the pie crust.

5. 5

   Next, prepare the meringue. Take the egg whites and cream of tartar and beat on high until frothy. Slowly add in the sugar. Beat until stiff peaks form.

6. 6

   Scoop the meringue out onto the pie and smooth it out over the pie. This is such a thin layer of meringue, that I didn't even try to form peaks; I didn't want to get too far down into the filling.

7. 7

   Bake at 350u00b0F for 20 minutes or until meringue is browned.

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