Unwrap graham cracker crust. Set aside.

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.

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.

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.