A recipe with a story: lemon meringue

The most capricious thing about lemon meringue is the meringue itself. Here is the simplest and most unpretentious variant – French, it requires neither thermometers nor water baths. But still, separate the yolks from the whites very carefully, warm the latter to room temperature before whipping and use clean, dry dishes – and then, most likely, everything will turn out as it should.