without false humility, i will have you know that i make the world's finest lemon meringue pie.
i use lard, cut with two knives, and everything is from scratch, no mixes
two eggs
zest my own lemons
careful when you separate the eggwhites! don't use the eggwhite whisk or spoon for anything else, lest it get tainted.
i do use a little cream of tartar for a higher whiter meringue
it should look just like a perfectly toasted marshmallow, not burnt but definitely tan over all the edges. with nice high curly peaks.
p.s.-
i don't suppose anyone else now has this song running through their mind?
http://www.youtube.com/watch?v=Nm-NiH3R0K4&feature=related 
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