Preheat the oven 375oF and place the rack in the middle.

In a mixing bowl, combine ‘crust ingredients’ mentioned earlier. You can use fork first before mixing it using your hand.

Pour the mix onto a pie pan. Press these crumbs to make a ¼-inch thick pie crust.

Bake the crust around 10 minutes. Then, let it sit. Lower the temp to 325oF.

Mix all ‘filling ingredients’ altogether. Shortly after that, pour it into the newly-made crust which has been cooled down a bit.

Now, start making the meringue. Simmer 0.5-inch of water in a pot. On top of that, put your stand mixer bowl.

Lower the heat and add egg whites and sugar onto the bowl. Beat the two ingredients until they turn foamy.

Take the bowl from the heat then put it under a standing mixer. Whisk the foamy two ingredients after adding cream of tartar. Mix it for around 3-5 minutes.

Using a large spoon (you can use soup spoon), scoop the meringue and mound it onto the lemon pie filling. Make sure it covers the fillings’ surfaces.

Make decorative ‘spikes’ by using the back of your spoon. No need to make it neat; just make sur that all lemon fillings surface is covered. The meringue spikes are just the decorative aspects.

Bake the pie for around 20 minutes. Or bake it until the meringue is browned a bit.

Once you finished making the pie, let it cool first (around 3 hours) before serving it to anyone craving.