Making meringue takes a little practice. Don’t be intimidated, because it is not too difficult once you get the hang of it. This recipe works for Magic Lemon Meringue Pie or any other pie that calls for meringue.
It brings back so many memories of watching my Mom and Grandmother making meringue to top their pies or chocolate pudding. Great memories.
Keep in mind that for meringue to “work”, you need a decent electric mixer with enough power to reach high speed. Also, your mixing bowl and beaters must be scrupulously clean without a speck of oil. Your eggs should be at room temperature. And perhaps most importantly, egg whites that contain even a tiny smidgen of the egg yolk will fail to whip up to a proper meringue. So get whatever egg-separating technique you use down pat before you start.