BEST-DAMN-LEMON-ICE-BOX-PIE-ON-EARTH RECIPE
(from Carrie May Jones, Somerville, Tennessee

3 eggs (room temperature)
1/2 cup lemon juice (fresh is best) 1 tsp. grated lemon rind (with as little zest as possible) 1 can of condensed milk
Note: For lemons, micro-waving for a minute or less produces more juice). Grate lemon rind before micro-waving and/or juicing lemons.

Separate the eggs (MAKE SURE no yolk gets into the whites!). Beat the egg yolks well. Add lemon juice and grated rind. Add milk. Mix well. Pour into a Graham cracker crust.

For the meringue topping:
3 egg whites from the above 3 separated eggs
1 tbsp. water
A pinch of salt
1/4 tsp. cream of tartar
5 tbsp. of sugar

The 3 egg whites should be beaten in the large mixer bowl. Add 1 tablespoon of water and a pinch of salt. Beat on high until foamy and add 1/4 teaspoon cream of tartar. Beat until stiff. Add one tablespoon of sugar at a time. Mix well each addition until 5 tablespoons have been added. Fold in 1 teaspoon of vanilla. Cover the top of the pie with meringue. Bake at 350 degrees F. until the top is a golden brown.