Step 1

Preheat the oven to 325°F. Crush Nilla Wafers using a food processor or by placing the cookies in a zip-top bag and using a rolling pin.

Step 2

Combine the cookie crumbs with melted butter in a medium bowl. Press the mixture into the bottom and sides of a 9-inch deep dish pie plate to form the crust. (I like to use the bottom of a dry measuring cup for this.) Set aside.

Step 3

Separate the eggs. Set the whites aside.

Step 4

Whisk the yolks in a medium bowl until smooth. Add the sweetened condensed milk and lemon juice and whisk to combine. Pour into the pie crust.

Step 5

Bake for 25 minutes.

Step 6

Add the egg whites to a very clean bowl. Beat on low until frothy. Add the cream of tartar and salt. Increase speed to medium and continue beating until fluffy.

Step 7

Gradually add the sugar and continue beating until firm but glossy peaks form. (The meringue should be thick but still soft enough that the peaks bend.)

Step 8

Spread the meringue on top of the hot pie filling, being sure to cover the entire pie to the crust with meringue.

Step 9

Return to the oven and bake for 15 to 20 minutes or until the meringue is just starting to turn golden brown. Chill before serving, if desired.