In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
Add vanilla extract and beat until glossy.
4. Assemble and Bake:
Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
Use the back of a spoon to create peaks and swirls on top of the meringue.
Bake the pie at 350°F (175°C) for 12-15 minutes or until the meringue is golden brown.
Let the pie cool at room temperature for 1-2 hours, then refrigerate for at least 3 hours before serving.
Enjoy your delightful homemade lemon meringue pie!
Read more on next page
