Instructions: Start cooking the meringue in a cool oven.

The bowl you whip the egg whites in must be immaculately clean and dry.

Some use only a copper bowl as it is said to increase the volume of the meringue. A nice big bowl will do. I use a stainless steel bowl or a copper bowl.

Egg whites must be at room temperature. They also MUST have NO egg yolk in them.

Turn oven to 250 Degrees F.
Add salt and vanilla to the egg whites. Beat until they form rounded peaks.

Do not over beat or they will fall.

Add sugar in 1 tablespoons portions, beating well with a wire whip and by hand after each addition of sugar. When all sugar is added, beat until just stiff and glossy but not dry. If desired, you may add a bit of Cream of Tartar to help "hold" the meringue.

Pile meringue onto cooled pie. Be sure to place meringue around the edges and close together, touching the edges of the pie pan.

Leave no spaces. Meringue is less likely to shrink. Finish as in the Lemon

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.