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Meringue for Lemon Pies

The secret of making the meringue or frosting stand tall and thick on the pies is in the baking. Whip the whites of eggs to a froth that will not fall out of the bowl or pail when turned upside down, put in about a tablespoonful of granulated sugar for each white, stir very little, spread it on the pies when they are just done and still baking hot without taking them out of the oven, and let them bake with the door open. If made hot enough to brown the meringue will surely fall and become worse than nothing. 5 to 10 minutes is enough to bake the meringue dry and straw-colored. Sift granulated sugar on top of the meringue as soon as spread, before baking, to form a rich appearing crust for variety.