Dimitri wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
>> If dissolving the sugar completely while beating the meringue for, say,
>> lemon meringue pie, is important, can an equal amount (by weight) of
>> powdered sugar be used instead?
>>
>> Have you actually done this?
>>
>> I'm just curious. And all this chatter about lemon meringue pie has me
>> jonesing for a little one < I have a 7" metal pie tin I could use. It
>> would probably work out to maybe two 'regular' pieces.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>
>
> No but
>
> Dimitri
>
> Ingredient Substitutions
>
>
> sugar
>
> Substitution: SUGAR, CONFECTIONERS  1 cup = 1/2 cup plus 1 Tbsp
> granulated sugar

Also, all powdered sugar I know of in th US contains corm starch.
To prevent caking, I suppose. Since I'm allergic to corn, I grind what I
need in a whirly coffee grinder...