In a large bowl, mix instant Jell-O with 2 cups of nonfat milk. Stir for 2 minutes or until thickens. Set aside.
Beat egg whites for 1 minute at high-speed setting. Add stevia and cream of tartar. Continue beating the egg whites mixture for 1-2 minutes or until firm peaks are formed.
Divide lemon filling evenly to 6 small ramekins or heatproof containers. Smoothen the surface with a spoon if necessary.
Top and cover each lemon filling with a few spoonfuls of egg whites mixture, or place the egg whites mixture in a piping bag, and release the egg whites gently on top of the pie filling.
Place the meringue pie on the top rack of the oven, and turn on the high broil setting.
Broil until the meringue for 2 minutes or until the meringue turns golden brown.