Re-living some childhood favs, I made lemon meringue pie. Got the thumbs up
from my wife for the shortcrust case and the filling was ok, but the meringe
was flat.
Used 4 egg whites, whisked with a Braun then added 4 oz of sugar in 2
stages. Too thin to spread onto the filling, had to pour it on. The eggs had
only been out of the fridge for 45 mins, I wonder if this was a factor?

Bertie