| 1 | Thoroughly mix crust ingredients and pack into a nine inch pie pan. |
| 2 | Bake at 375 °F for 10 minutes and put aside to cool. |
| 3 | Reduce oven temperature to 325 degrees. |
| 4 | In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. |
| 5 | Stir until mixture thickens. |
| 6 | Pour into cooled crust. |
| 7 | Add cream of tartar to the egg whites and beat until almost stiff. |
| 8 | Add sugar gradually, beating until stiff and glossy but not dry. |
| 9 | Pile lightly on pie filling. |
| 10 | Bake at 325 until lightly browned, about 15 minutes. |
| 11 | Cool thoroughly. |
| 12 | Enjoy! hint: try to get the crust thickness very even and not too thick. |
