Oh, My! My Grandma Anita used to make Butterscotch Pie, and my Mom always made an awesome Chocolate Pie...both of them could make Meringue to die for! I haven’t mastered that skill quite yet...
I must say that Mom’s Lemon Meringue Pie at Easter was a little bit ‘weepy’ but we still ate it all. ;)
And don’t EVEN get me started on Grandma’s Grasshopper Pie! She made that for me for more Birthdays than I care to admit.
Love you, Mom! Miss you, Grandma! Every. Day. *HEART*
The trick with meringue seems to be in not beating it too much, or too little. A lot of recipes - including the one I posted - include cream of tartar; but I’ve never used it.
You want to have your beating bowl completely free of any greasiness, and slightly acidic - this is why they suggest wiping the bowl with a little vinegar, first. Chemical reaction is also the reason that unfinished copper bowls are suggested for this; has something to do with ‘ions’:
http://www.thekitchn.com/the-science-behind-whipping-egg-whites-in-copper-bowls-221943