"Pandora" ha scritto nel messaggio
> Thank you Wayne! It seams very good. Now I must save and translate. Then
> if > I have to ask something I 'll have to desturbe you again
> I think I have not the "pie plate". I have to search it on web to
> understand > what it is. Then I must search cream tartar because not many
> shops sells it.
> BTW thank you again Wayne for your sweet recipe.

Pandora, here are the alterations you need. *BTW, I did buy a pie plate&pan
in silicon at Eurospin. It is a wide and shallow baking form with sides
that slightly slant outwards.) Do you have measuring vessels?

Instead of Crisco use strutto.
Cream of tartar can sometimes be bought at la farmacia, but can be replaced
with a drop of lemon juice.

The meringue is not crisp and crunchy like Italian meringa, but is soft and
cloudlike when it is done. Be careful to see that the raw meringue is
spread to the pastry really well, because otherwise it will detach while
cooking and become an island.

Do not be tempted to make a sweetened crust, as the magic of this pie is the
contrast of salty, tart and sweet together.