Meringue Pie Shell
|Egg whites||1⁄2 Cup (8 tbs)|
|White sugar||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
Beat egg whites until stiff but not dry.
Combine sugar, cream of tartar and salt.
Add mixture 1 tablespoon at a time to egg whites, beating after each addition.
After all mixture has been added, continue beating until very stiff but still glossy.
Grease 9-inch pie plate, and sprinkle lightly with flour, shaking off excess.
Turn in meringue, and spread just to rim.
Mound meringue slightly at center.
Bake in 275°F. oven for 1 hour or until delicately browned and crisp to the touch.
Set pie plate on cooking rack in place away from drafts but at room temperature.
Meringue will crack and fall in center, but that is the way it should be, in order to make shell suitable for filling.
If cooled pie is not to be used immediately, store in covered container in cool, dry place.
If shell becomes sticky from moisture, reheat in 250°F. oven 15 minutes.
Cool before filling, and fill just before serving.
Note: Fill with drained, diced fruits, fresh or canned, with whipped-cream topping, or with well-thickened, cooled filling for Lemon Chiffon Pie, to which 1 cup whipped cream has been added, or with sliced fresh strawberries lightly folded into sweetened whipped cream.