Ingredients:

3 egg whites
1/4 tsp (1 mL) lemon juice
1/4 cup (50 mL) sugar

Instructions:

Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms soft peaks. To obtain stiff peaks, continue beating. Spread over hot filling. Bake in 425°F (220°C) oven for 4 to 5 minutes or until meringue is golden or microwave on MEDIUM-HIGH (70%) for 3 to 4 minutes or until set. Makes enough for a 9-inch (23 cm) pie.

Tips:

• Use a glass or metal bowl; plastic bowls can have a greasy film which can prevent foaming.
• Check to be sure sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.
• To bake meringues, spay baking sheets with non-stick vegetable coating or line with parchment paper.
• Separate the eggs while still cold. Be sure no yolk slips in with the white to interfere with the foam formation.
• Let egg whites stand at room temperature for about 20 minutes after separating. They will whip to a greater volume than if beaten when cold.

Nutrients per serving:

Calories: 210
Carbohydrates: 42 g
Protein: 11 g
Fat: 0 g
Sodium: 160 mg