Tropical Meringue

The perfect topping to coconut cream pie, or even lemon merangue. Covers 9 inch pie. You can substitute lime for the lemon zest.

• Ready In: 5 mins
• Yields: 2 cups

Ingredients

• 3  egg whites
• 1⁄8 teaspoon cream of tartar
• 1  teaspoon lemon zest
• 1  teaspoon vanilla extract
• 4  tablespoons sugar
• 1  teaspoon  coconut juice (optional)

Directions

1. Beat the egg whites and cream of tartar until stiff peaks form.
2. Fold in other ingredients and beat for another 30 seconds.
3. Serve on desired pie. Merangue can be burned with a culinary torch if you'd like.