A Note from Miss Kay■ Makes 8 servings
8 (3-inch) mini graham cracker crust shells
4 large egg yolks
1 can (14 ounces) sweetened condensed milk, such as Eagle Brand
Grated zest of 1 lemon (about 1 tablespoon)
1/2 cup fresh lemon juice
6 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
3/4 cup sugar
1. Preheat the oven to 350°F. Arrange the pie shells on a rimmed baking sheet.
2. In a large bowl, whisk together the egg yolks and sweetened condensed milk until smooth. Whisk in the lemon zest and lemon juice until smooth. Divide filling among the pie shells. Bake for 15 minutes.
3. Meanwhile, make the meringue. In another large bowl, with an electric mixer on low speed, beat the egg whites, cream of tartar, and vanilla until cloudy. Increase the speed to high and beat until soft peaks form. With the mixer running, gradually add the sugar and beat until stiff peaks form.
4. Top the warm pies with the meringue. Use the back of a spoon to create pretty swirls. Return the pies to the oven and bake until the meringue is golden, about 20 minutes. Transfer the pies to a wire cooling rack to cool to room temperature, then refrigerate until chilled, about 4 hours.
A Note from Miss Kay
Instead of individual pies, you can bake the filling in a standard 9-inch graham cracker crust. Either way, it’s the best!