Adapted from Betty Crocker's Picture Cook Book (1950)Ingredients
Preheat the oven to 275F. Line a 9" round cake pan or a baking sheet with parchment paper. Beat egg whites until stiff (holds a point). Gradually beat in 1/2 cup sugar, then beat in remaining sugar, alternating with lemon juice. Continue beating until very stiff and glossy. Spoon the meringue into the pie dish or onto the baking sheet into desired shape. Bake until delicately browned and crusty, 60 minutes for one large meringue or 40 minutes for smaller, individual meringues. Cool completely.
Fill with whipped cream or ice cream and fruit or pre-cooked filling of your choice, such as lemon curd.