I make lemon meringue pies all the time. Use the bought graham cracker crust.

for each egg white (including cream of tartar, add one teasp. cornstartch and whip well. the whites must be room temperature also with absolutely NO fat in the mixing bowl. Whip VERY VERY thick and first using a spatula cover and seal the entire RIM - very important - then pile up the rest of the meringue. DO NOT ATTEMPT WHIPPING MERINGUE ON A RAINY DAY - GOOD LUCK AND BEST WISHES. ANN