- Preheat oven: Preheat oven to 325°F (165°C).
- Make filling: In a medium bowl, combine sweetened condensed milk, lemon juice, lemon zest or extract, and egg yolks. Stir until thickened.
- Prepare crust: Pour filling into cooled graham cracker or baked pie crust.
- Make meringue: In a medium bowl, beat egg whites and cream of tartar at high speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on medium speed for 4 minutes or until sugar is dissolved and firm, shiny peaks form.
- Top pie: Spread meringue over pie, sealing carefully at the edge of crust to prevent shrinkage.
- Bake: Bake for 12-15 minutes, or until meringue is lightly browned.
- Cool and serve: Let cool before serving. Keep leftovers covered in the refrigerator.
Enjoy this delicious and classic lemon pie!
