• Unwrap graham cracker crust. Set aside.

Directions for the Filling:

• Add sweetened condensed milk and two egg yolks together in a mixing bowl.
• With an electric mixer mix the milk and egg yolks together,
• Slowly add the lemon juice, beating until the mixture thickens.
• Pour into the graham cracker crust.

Directions for the Meringue:

• Add the two egg whites and cream of tartar to a mixing bowl.
• Use an electric mixer to beat until it is foamy. Slowly beat in the sugar.
• Continue to beat until the mixture becomes stiff.
• With an offset spatula, even the meringue on top.
• Check to make sure that the meringue is touching the crust to seal the edges of the pie.

Directions to Bake:

• Bake at 400 degrees for six plus minutes until the meringue starts to brown.
• Allow the pie to cool. Place in the refrigerator to store.