Mom's Classic Lemon Meringue Pie

Preheat your oven to a medium-high temperature of 325 degrees Fahrenheit. Place the pie crust into a circular baking dish.

Mix together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest in a bowl until well combined. Pour the mixture into the pie crust.

Place the pie in the preheated oven and bake for 25 minutes, or until it reaches a suitable consistency.

About five minutes before the pie is finished baking, whip the egg whites and cream of tartar together in a separate bowl using an electric mixer on maximum speed until it becomes light and airy. Gradually add sugar to the egg white mixture, continuing to beat until stiff peaks form, approximately 5 minutes.

Remove the pie from the oven and increase the temperature to a high setting of 350 degrees Fahrenheit. Spread the meringue evenly over the warm pie, ensuring it covers the entire surface and forms a seal. Using the back of a spoon, gently press and pull the meringue upwards to create peaks across the pie.

Bake the pie in the oven for an additional 15 minutes. Allow it to cool completely at room temperature before refrigerating it for a minimum of one hour.