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For Lemon Meringue Pie or any other meringue pie.

• 3 egg whites from large or jumbo eggs, at room temperature
• 6 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.

Pile atop pie and seal edges to crust. Bake at 350°F for 12 to 15 minutes, or until lightly browned.

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Note: To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut more easily with a wet knife blade.