|Egg whites||3 (at room temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Granulated sugar||6 Tablespoon|
Beat egg whites and cream of tartar in small mixing bowl (not plastic) until stiff peaks form.
Add sugar gradually, while beating.
No granules should be felt when rubbing a bit of meringue between fingers.
Pour lemon filling into baked shell.
Pile meringue on top.
Push around edges to seal to crust.
Bake in 350°F (180°C) oven until golden brown, about 10 to 12 minutes.
Cool at room temperature out of drafts for 2 to 3 hours at least before cutting.