From “Pie in the Sky” by Susan G. Purdy, this meringue works at 10,000 feet.
Ingredients
3/4 cup granulated sugar
4 large egg whites, room temperature
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Directions
Preheat oven to 375.
In the top of a double boiler, whisk 4 (not 6) egg whites, salt, cream of tartar and cup sugar. Set over slowly boiling water and whisk until the sugar is melted (about ll5 degrees on an instant-read thermometer). With a hand-held electric mixer on high speed, whip the whites until very stiff peaks form and they reach a temperature of 160 on an instant-read thermometer. This will take about 5-7 minutes, or longer – don’t stop until they reach the proper temperature and are smooth, glossy, and very stiff. Whip in vanilla. You should have approximately 5 1/2 to 6 cups whites.
At all altitudes, once the meringue is prepared, set it aside for a minute and return the pot of lemon filling to the stove. Stir it over very low heat just until it is almost too hot to touch; it needs to be hot to poach the bottom of the meringue that will cover it. When it is hot, spoon it into the prepared crumb crust, smooth the top, and sprinkle on the 3 tablespoons crumbs, to absorb any excess moisture from the meringue. Add about half the meringue and spread it out onto the edges of the crust to seal it and prevent shrinking. Pile on the remaining meringue and shape swirls with the back of a spoon.
Place pie in oven and lower heat to 350. Bake 15-16 minutes, or until the meringue looks a rich golden brown color. Cool the pie on a wire rack and serve at room temperature or chilled.
