Lemon Icebox Pie

Preheat your oven to a moderate temperature of 325 degrees Fahrenheit (or 165 degrees Celsius, if you prefer metric).

Crush the wafer cookies into fine crumbs using a food processor or by hand. Press the crushed cookies and melted margarine into the bottom of a 9-inch pie dish, ensuring an even layer. Arrange the remaining whole wafer cookies around the edge of the pan to create a decorative border.

Extract 1 tablespoon of lemon zest from a fresh lemon and set it aside. Squeeze the juice of 2 lemons into a cup, as you'll need half a cup for this recipe. In a separate mixing bowl, combine the lemon juice, lemon zest, sweetened condensed milk, and egg yolks. Mix everything together thoroughly before pouring the filling into the prepared pie crust.

Place the pie in a preheated oven and bake for 15 minutes. Remove it from the oven, but leave the heat on.

In a separate bowl, whip egg whites into stiff peaks using an electric mixer. Gradually add sugar to the mixture while continuously whipping until almost stiff and holding air bubbles. Spread the meringue topping evenly over the pie, making sure it reaches the edge where it meets the standing wafer cookies.

Bake the pie in the preheated oven until it's lightly browned, about 15 minutes. Check on it frequently to avoid overcooking.

Allow the pie to cool completely, either at room temperature or in the refrigerator for 20-30 minutes. Once cooled, refrigerate it for at least 4 hours before serving.