Ingredients:

  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Ensure your mixing bowl and beaters are completely clean and dry to prevent any fat from affecting the meringue.
  2. Add room temperature egg whites to the mixing bowl and whisk on medium speed until frothy (about 2 minutes).
  3. Sprinkle in cream of tartar and salt, continuing to whisk until soft peaks form (about another 2 minutes).
  4. Slowly add granulated sugar, 1 tablespoon at a time, while whisking on high speed, until the mixture is glossy and stiff peaks form (about 5-7 minutes).
  5. Gently fold in vanilla extract with a rubber spatula.
  6. Carefully spread the meringue over the cooled lemon filling, ensuring it reaches the edges to seal in the filling.
  7. Preheat the oven to 350°F (175°C) and bake meringue for 10-15 minutes or until golden brown.
  8. Allow the pie to cool completely before slicing to let the filling set properly.