In article >,
sf > wrote:

> To me (not overly sweet) meringue is the perfect counterpoint...
> you don't eat lemon pie with meringue?

I like lemon pie with meringue, but I just like whipped cream better.
We make whipped cream with one of those Swiss gizmos that take the
nitrous oxide cartridges ("whip-its"). There are a couple of advantages
to this gizmo. Unlike the squirters you buy in the supermarket, you can
sweeten and flavor the stuff to your own preferences (I like to add a
splash of vanilla). After charging the gizmo, the whipped cream is
usable for several days - usually more than enough for us to finish off
a pie, or a pint of ice cream.

I sometimes make whipped cream by hand (or electric beater), if I want a
thicker consistency.

My personal feeling is that meringue looks nice, but does not add much
flavor to a pie. I guess some people like the texture of it. Meringue
also has a tendency to separate and go runny if the pie is not consumed
in a day or two.

Anyway, as the French say: "chacon à son goût", (translation: "Choke on
some goo").

--
Julian Vrieslander