Have two questions: 1) when you say fresh lemon juice, do you mean squeezed fresh from lemons and not frmo the bottle, correct? and when you say whip egg whites until stiff but not dry what exactly do you mean? I have made meringe before and it has turned out o.k. but not fabulous. What exactly does "dry" mean. When I think of "stiff" I think of something a little stiffer than whipped cream. How does it look when it is "dry"? Any help on this matter would be greatly appreciated. Thanks, Mrs. Food