4 egg whites
1/2 tsp cream of tartar
1 cup granulated sugar
1 tsp lemon extract
1 tsp lemon peel
1. Use whisk to beat egg whites until foamy. Add cream of tartar and beat into soft peaks.
2. Beat in a tablespoon of sugar at a time until meringue stands in stiff peaks. Ad extract and zest.
3. Spoon onto a lightly greased cookie sheet (cover with foil).
4. Bake at 275 for 45 minutes. Then at 250 for 15 minutes. Meringues will be hard to the touch.