lemon meringue eggs baking sheets with parchment oven and preheat oven to 250 degrees vanilla and cream of tartar with an electric mixer on medium speed until soft peaks peaks form and sugar has almost dissolved dollops of meringue onto parchment leaving 1-2 inches in between and using the back of the tablespoon to make a shallow well in the center of each oven with door closed for 1 hour lift meringues off paper and let cool transfer to an airtight container and store at room temperature up to 4 days refrigerate until ready to serve meringue shells
