Perfect Meringue

4 egg whites (room temperature)
1/2 cup sifted sugar
dash salt
2 teaspoons lemon juice or 1/2 teaspoon vanilla extract

1. Put egg whites in a ceramic mixing bowl.  Do NOT use metal or plastic.  Beat with a whisk or mixer until soft peaks form when you lift the beater up (turn the mixer off first, of course).
2. Gradually beat in sugar, salt and flavoring.
3. Spoon meringue evenly over pie, but not too smooth.  Spread well to edge, so it won't shrink.
4. Bake in preheated 425 degree oven until delicately brown - about 5 minutes.
5. To cut easily, dip knife in hot water.
6. If meringue "weeps," too much sugar was used or sugar was too coarse.  If meringue shrinks or is tough, the oven was too slow.