4 egg whites
1 c. sugar
1 tbsp. lemon juice

Beat egg whites until foamy. Add sugar gradually, a tablespoon at a time, beating thoroughly after each addition. Continue beating until meringue forms sharp peaks when beater is raised. Add lemon juice and continue beating until meringue again forms sharp peaks.

Shape into nests or rounds with spoon or pastry bag on unglazed paper or greased baking sheet. Allow ample space between meringues. Bake at 250 degrees for 1 hour and 20 minutes until shells are thoroughly dried and the tops are cream colored.

Remove from paper carefully as soon as baked. Cool completely before serving. Fill shells with fresh fruit, ice cream or flavored whipped cream.