YIELDS 1 CRUST (SERVES 8)

This practically fat-free pie crust is perfect piled high with ice cream balls and different types of ice cream topping.

3 egg whites

½ teaspoon lemon juice

¾ cup sugar

¼ teaspoon salt

1 teaspoon vanilla

1 tablespoon unsalted butter

1 teaspoon flour

1. Preheat oven to 275°F. Separate eggs while cold; let egg whites stand at room temperature for 45 minutes before beating (for better volume). Beat egg whites with lemon juice until foamy. Gradually add ¼ cup sugar, beating until soft peaks form. Add salt and vanilla and beat well. Then gradually add remaining ½ cup sugar, beating until stiff peaks form.

2. Heavily butter a 9” pie plate and dust with flour. Place meringue in prepared plate and form a shell, building up the sides to about ½“ over top rim of pie plate. Bake for 1 hour, until crust is very light golden. Turn off oven and let meringue cool for 1 hour in closed oven, then cool completely on wire rack.

3. You can also shape this pie on a Silpat-lined cookie sheet. Spread meringue into a 10” circle at least 1” thick, then spoon more meringue on the edges and build up a 2” rim that is 2” wide. Bake at 275°F for 45 minutes, then cool for 30 minutes in closed, turned-off oven; remove and cool completely on wire rack.

Leftover Egg Yolks

Leftover egg yolks can be frozen. Just beat slightly and divide into ice cube trays. Freeze until solid, then package into freezer bags. To thaw, let stand in the refrigerator overnight. You can use egg yolks to make Cookie Pie Crust (page 261) and Kringla (page 98). They're also great fried, then chopped and added to egg salad.