1 9-inch Graham cracker crust
1 (14 oz) can sweetened condensed milk
4 eggs, separated
Zest of one lemon or one lime
1/2 cup fresh squeezed lemon or lime juice (3 to 4 lemons, or 6 to 8 limes)
1 cup sugar
1/2 teaspoon vanilla
Heat oven to 325. Whisk condensed milk, the egg yolks, lemon or lime zest, and lemon or lime juice together in a non-metal bowl. Pour into the Graham cracker crust and bake 15 minutes. Cool at least 1 hour.
When the pie is cool, bring an inch of water to a simmer in a saucepan large enough that your metal mixing bowl can nest on top without touching the water below. Place egg whites, sugar, and vanilla in the bowl. Place the bowl over the simmering water, and whisk constantly until the sugar is completely dissolved and feels very warm to the touch. 150-160 degrees F on a thermometer. Place the mixing bowl into your stand mixer and beat on high 5 minutes, until very thick and glossy.
Dollop the meringue over the pie and smooth to the edges. Swirl decoratively. Use a blow torch to toast the meringue. Refrigerate until ready to serve.
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