Leah's Notes:
Expand1/2 cup unsalted butter, melted Ask a question about this ingredient
1/2 cup walnuts or pecans, finely chopped Ask a question about this ingredient
2 cups graham cracker crumbs Ask a question about this ingredient
3/4 cups freshly squeezed meyer lemon juice Ask a question about this ingredient
1 teaspoon lemon extract Ask a question about this ingredient
4 pasteurized eggs, yolks separated from whites Ask a question about this ingredient
28 ounces sweetened condensed milk Ask a question about this ingredient
1/4 teaspoon cream of tartar Ask a question about this ingredient
Preheat oven to 375° F. Combine the butter, nuts and crumbs in a bowl and mix well. Press the mixture into a 10–inch pie plate and bake for 9–11 minutes or until lightly browned and crust has set. Remove the crust from the oven and allow it to cool completely. Don’t shut the oven off.
Ask a question about this stepCombine the lemon juice, extract, 4 egg yolks and sweetened condensed milk in a medium bowl and mix well. Pour the mixture into the cooled pie crust and put in refrigerator.
Ask a question about this stepCombine the 4 egg whites with the cream of tartar in a large bowl and beat with a hand held mixer until soft peaks form. Slowly add in the sugar and continue beating until stiff peaks form. Check the meringue to see that the sugar has completely dissolved by feeling it with your fingers. It should have a smooth consistency; not gritty or sandy feeling.
Ask a question about this stepSpread the meringue on top of the lemon filling, making sure it seals the entire top by going to the inside edge of the crust. Make decorative swirls in the meringue with a spoon or offset spatula.
Ask a question about this stepBake the pie for 11–15 minutes or until the meringue turns golden brown. Remove from oven and allow to cool down a few minutes before placing it in the refrigerator to chill completely (about 4 or 5 hours).
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