Creamy Lemon Meringue Pie

We had some lemons I had to be used up. I had never make lemon meringue so I decided it was the time to try it out. It was good, but personally I crave chocolate more than lemons 98% of the time.

Creamy Lemon Meringue Pie
                                                                  
Lets Dish
 
1 cup graham cracker crumbs
6 tablespoons melted butter
1 tablespoon sugar
1/2 cup lemon juice
1 (14 ounce) can sweetened condensed milk
2 eggs yolks
4 egg whites, room temperature
1/2 teaspoon cream of tartar
4 tablespoons white sugar

Directions
Preheat oven to 400 degrees.  Stir together graham cracker crumbs, melted butter and sugar.  Press mixture into the bottom and up the sides of a 9-inch pie dish; set aside.  With an electric or stand mixer on high speed, beat sweetened condensed milk and egg yolks for at least 3 minutes.  Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.  In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff and glossy. Carefully spread meringue over filling, sealing the edges. Bake in preheated oven until meringue browns, about 6 minutes. Careful it browns quickly. Cool. Refrigerate until serving.