Lemon Ice Box Pie

Microwaving the lemon for half a minute produces more juice. Use only the outside of the lemon rind with as little of the white inner flesh as possible (also referred to as zest). 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. Bake at 350 degrees F. for 12-15 minutes. The three egg whites should be beaten in the large mixer bowl. Add one tablespoon of water and a pinch of salt. Beat on high until foamy and add one-fourth 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 one teaspoon of vanilla. Cover the top of the pie with meringue. Bake at 350 degrees F. until the top is a golden brown.