Lemon Meringue Pie

Beat 2 egg whites and ¼ tsp. cream of tartar until foamy. Gradually beat in ¼ cup sugar, beating until soft peaks form. Spread meringue over hot pie filling, sealing well to the crust. Bake at 350 degrees for 1- to 12 minutes or until light brown. Cool to room temperature. Refrigerate 3 to 4 hours.