How do you make good meringue for lemon meringue pie?
The Basics Use a clean, dry bowl. The bowl must be grease free, because any amount of fat will wreck a meringue. Glass, ceramic, stainless steel, and copper bowls are all suitable. Plastic bowls may appear clean, but may still have trace amounts of oil; do not use them. Cold eggs separate easily, but eggs whip to a higher volume when at room temperature. The solution is to separate the cold eggs, and then set them aside for 10 or 15 minutes. Separate each egg into two small bowls, one for the white and one for the yolk, and then add the white portion to the larger bowl. This allows you to reserve any with broken yolks for another purpose. Even a small amount of yolk can deflate the egg whites, so be careful. Ingredients and Method Many people have great success using cream of tartar, white vinegar, or lemon juice to stabilize the meringue. Add 1/8 teaspoon of one of these per egg white to the unbeaten eggs. If you are using a copper bowl to whip the egg whites in the addition of the cr
