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Meringue Shell




Source of Recipe


Angela Lowry


Recipe Introduction


This is best made and filled just prior to eating. Does not freeze well.

Makes one 9 inch shell


List of Ingredients




3 egg whites, at room temperature
1/8 tsp salt
1/4 tsp. cream of tartar or lemon juice
1/2 cup GFCF confectioners' sugar
1/4 cup finely chopped nuts (optional)



Recipe



Preheat oven to 275 F.

Grease 9 inch pie plate well; make sure you cover the bottom and sides.

Beat egg whites with cream of tartar or lemon juice and salt until just frothy. Continue to beat while adding the sugar a bit at a time. Continue beating until the egg whites turn stiff and glossy.

Stir in nuts quickly, with minimum stirring, and pour meringue into pie shell. Smooth to form a proper pie shell.

Bake for one to 1 - 1/2 hours, or until light brown and crisp
throughout. Cool to room temperature, then fill.