Mile-High Lemon Icebox Pie

• portions: 1 pie; serves 8

Ingrédients

1 (12-ounce) package vanilla wafers, crushed

8 tablespoons (1 stick) butter, melted

2 eggs, seperated, plus 2 extra egg whites

1 (14-ounce) can sweetened condense milk

Juice of 2 lemons (Aaron's note: roll the lemons before juicing!)

1/4 cup sugar

1 teaspoon vanilla extract

Instructions

Preheat the oven at 375°F.

Combine the crushed wafers and melted butter in a 9-inch pie plate and, using your hands, press it evenly into the bottom and up the sides of the pan. Set aside.

Combine the egg yolks and condensed milk in a medium bowl and beat with a handheld electric mixer until incorporated.

Add the lemon juice and continue beating until thoroughly combined.

Pour the mixture into the pie crust.

To make the meringue, beat the egg whites with the sugar and vanilla until they form stiff peaks.

Spread them on top of the egg yolk mixture, piling them as high as you can and sealing the edges.

Bake until the peaks of the meringue begin to brown, 10 to 15 minutes.

Remove from the oven, let cool, and chill in the refrigerator before slicing.