Preheat the oven to 350. Have ready the graham cracker crust.

Grate some of the lemon's rind and set it aside. Juice the lemon, being careful to remove any seeds.

Put the Dulce de Leche into the bowl of a stand mixer. Add the eggs and mix together using the stand mixer. Add the lemon rind and mix.

Slowly pour in the lemon juice, beating all the while. Be careful, as this might spray you. If it does, take your finger and lick it off!

Pour the mixture into the prepared graham cracker crust, using a spatula to get all the goodness that sticks to the bowl.

Clean the bowl with soap and water. Dry the bowl. It is extremely important that the bowl be clean. Eggs will not fluff up if there is even a speck of fat.

Put the egg whites into the clean bowl and add the sugar. Beat at high speed until soft peaks form.

Spoon the egg whites over the lemon mixture, being sure the go all the way to the edges.

Put the pie into the oven and bake for about 10 minutes. Stay close as you will smell the meringue and your nose will tell you when it's time to look. Take the pie out of the oven when the top has nicely browned.

Cool on a cake rack, then put in the refrigerator and cool for at least four hours before serving.