Used for Lemon Meringue and various "Creme" pies.

Ingredients

4-5 egg whites
¼ t. cream of tartar
⅓ cu. sugar

Directions

Beat egg whites and cream of tartar with electric mixer until soft peaks form. Gradually beat in sugar, one Tablespoon at a time. Beat until stiff peaks form when beaters are lifted.

Spoon meringue around the edges of the pie, smoothing all the way out to the sides of the pie plate (This seals the pie and keeps it from weeping and the meringue from shrinking.) Spoon remaining meringue into the center and spread.

Bake at 350F for about 20 minutes or until meringue is browned.

This is the same recipe used for Meringue for coconut cream pie, chocolate cream pie and banana cream pie!!