"Giusi" > ha scritto nel messaggio
...
> "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.

Thank you Giusi for the precious suggestions! I have many silicon pan. Now I
will see. I can find crem tartar to the herborist.
BTW if you have some pics tell me...

--
Cheers
Pandora