• Preheat oven to 325°F.

Crust

• To a small bowl, add graham cracker crumbs, sugar, and melted butter. Make sure to get every crumb coated with butter. Evenly press the crumbs into the bottom and up the sides of a 8-inch pie pan.

Pie

• Separate the eggs. Place the yolks into a medium bowl and the whites in a large bowl.
• To the bowl with egg yolks, add sweetened condensed milk, lemon juice, and lemon zest. Stir until well combined. Pour the mixture into the prepared crust.
• Bake for 20-25 minutes, or until just set with a slight jiggle in the middle.
• Remove the pie from the oven. Increase the oven temperature to 375°F.
• To the bowl of egg whites, add cream of tartar. Use a hand mixer to beat until foamy.
• With the mixer on low, gradually add granulated sugar and continue to beat until stiff peaks form. Stiff peaks are sharp peaks that can stand on their own even after the beater has been removed.
• Carefully spread the meringue mixture over the hot pie, ensuring it reaches the edges of the crust to seal it.
• Return the pie to the oven and bake for 10-12 minutes, or until the meringue is golden brown.
• Let the pie cool to room temperature. Transfer to the refrigerator to completely chill before serving.