Source: dLife

A refreshing light dessert made with lemon

Servings

0.25 cup unsalted butter
1.25 cup graham cracker crumbs
0.25 cup sugar
3 raw egg yolks , lightly beaten
14 oz unsweetened fat free condensed milk
0.5 cup fresh lemon juice
3 egg whites , at room temperature
0.25 tsp cream of tartar
4 tbsp sugar

1 Heat the oven to 325 degrees F. Place the butter in a 9-inch pie plate and place in the oven as the oven heats up. Remove the pan from the oven when the butter is melted.
2 Combine the crumbs and the 1/4 cup sugar; sprinkle over the melted butter. Mix with a fork until uniform in texture and press firmly on the bottom and sides of the dish to form the crust. Bake the crust in the oven for 5 minutes. Let cool.
3 Combine the yolks and milk; stir in the lemon juice. Pour into the cooled pie crust. Return to oven and bake for 30 minutes. Remove from oven and lower temperature to 275 degrees F.
4 Beat the egg whites and cream of tartar with an electric beater until foamy. Add 4 tablespoons sugar, 1 tablespoon at a time, until stiff peaks form. Spread evenly over pie to the edge of the crust. Bake for an additional 20 minutes or until the topping is lightly browned.