Meringue Shell

3 egg whites, room temperature
1/2 tsp cream of tartar
1/2 C superfine sugar

Beat egg whites with an electric mixer until frothy. Beat in cream of tartar.

Gradually add sugar, continuing to beat until stiff peaks form. Spoon into a 9-inch pie pan lightly coated with cooking spray, spreading gently to cover bottom and sides. Bake at 300° for 1 hour or until crisp and light brown. Cool before filling.

Suggestion:

• Fill with sliced fresh fruit (first macerate the fruit in liqueur if desired). Melt a little low-sugar jelly and brush it over the fruit to glaze it.