Preheat oven to 325°F. With an electric mixer beat the egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk.
Mix on slow speed, then add half the lime juice, the cream of tartar and then the remaining lime juice. Mix until blended.
Pour into the prepared crust and bake for 10-15 minutes or until the center is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue.
To make the meringue, heat the egg whites and sugar in the top of a double boiler, stirring frequently, to 110°F. Beat on high speed until stiff peaks are formed.
Top the frozen pie with the meringue and return it to the freezer until ready to serve. It will keep for several days.
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