Preheat your oven to 325°.
Beat the egg whites with the cream of tartar on the highest speed until soft peaks form. This will take at least 4 minutes. Don't give up too early or you won't get the peaks.
GRADUALLY beat in the sugar on high speed until stiff peaks form. Again, this will take 3-4 minutes. Don't give up too early.
Spread over filling; seal to the edge of the crust. I like to drop dollops of the meringue in three to four different places and then gently spread it around. I save one big dollop for the center to get some nice big peaks. So fun!
Bake for 12-15 minutes or until the meringue is golden brown on the peaks and there aren't any wet looking parts on the white part.
