1 baked 8-inch pie shell
1 14-ounce can of sweetened condensed milk
1/2 cup lemon juice
1 tsp grated lemon zest
3 egg yolks
3 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
Preheat oven to 350°F. Line the unbaked pie shell in an 8-inch pie pan with parchment paper filled with dried beans. Bake the pie shell for 10-15 minutes or until golden brown. Cool.
Preheat oven to 325°F.
In medium bowl, combine milk, lemon juice, and lemon zest. Blend in egg yolks.
Pour into cooled pie crust.
Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
Spread meringue on top of filling, sealing to edges of pie crust. Bake for 12-15 minutes or until meringue is golden brown. Serve cold.