2. Add Yolks & Lemon
Slowly whisk a bit of the hot mixture into the egg yolks (to temper them).
Return yolk mixture to the saucepan; cook 1–2 minutes more, stirring.
Remove from heat and stir in butter, lemon juice, and zest until smooth.
3. Assemble the Pie
Pour the hot lemon filling into the baked crust.
4. Make the Meringue
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and beat until stiff, glossy peaks form.
5. Top & Bake
Spread meringue over the hot filling, sealing the edges completely.
Bake at 350°F (175°C) for 10–15 minutes, or until golden.
6. Cool & Serve
Let the pie cool for about 1 hour, then chill before slicing.
Enjoy the perfect balance of sweet and tart! 
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