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Preheat the oven to 350 degrees.
In a food processor, or in a big ziploc with a rolling pin, crush graham crackers until the texture of sand.
Combine with butter, sugar, lime zest, and salt and stir.
Firmly press mixture into the bottom and sides of a pie dish then bake for 10 minutes.
While crust is baking, beat egg yolks with an electric mixer until frothy. Then, gradually add condensed milk and beat until thick. Finish by beating in the lime juice.
Pour the filling mixture into prepared crust and bake for another 10 minutes. Remove from oven and let cool slightly.
Increase oven temperature to 450 degrees and make meringue.
With an electric mixer, beat egg whites and salt until foamy, then add cream of tartar and beat until soft peaks form.
Add sugar in very slowly and continue to beat until stiff, shiny peaks form, adding in vanilla at the very end.
Spread meringue over top of slightly cooled pie and use a spoon to create peaks.
Bake for 3-5 minutes, or until peaks are golden brown.
Let cool and serve or refrigerate.