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Great Meringue

12 md Egg whites
1/4 ts Heaping of cream of tartar
2 c Powdered sugar

Preheat oven to 400F. Separate yolks from whites, being careful not to drip any yellow in the whites or they won't beat up. Put into a bowl, add the cream of tartar, and beat until stiff.
Add the powdered sugar and beat until it forms soft peaks.
Spread a layer of meringue on the pie. Make a good seal over the filling. Spread until it meets the edge of the crust to keep the meringue from shrinking as it stands or bakes. Repeat until the meringue is used up, then gently swirl the top to make it pretty.
Bake about 15 minutes or until golden brown.

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