Another alternative is to torch the
egg whites before tucking into frig.
Sounds weird, I know, but I saw it
demonstrated on "Cooking with Julia".
Gail Glan is the chef; she made an
unbaked lemon merinque pie with
lemon curd, phyllo "crust" and egg
whites. She did whip the eggs in
a semi-hot water bath, then torched
them with her kitchen torch.

Re torch: Williams-Sonoma sells a very
small torch in the shape of a "gun"
fueled by butane. It's under $40, so
"torching" is becoming more reasonable.

This is a scary one: according to the
latest findings, all those "antibacterial"
products on the market are doing us all
more harm than good. They wash away the
good stuff as well as any bad, setting
up a environmentally perfect setting
for dangerous bacterial to florish.

I've become ill dining in restaurants
many times, but I've never become ill
after consuming any home-made dishes
(heart-burn doesn't count!). Best
judge, of course, are one's own
precautions regarding home safety.

Best of luck on your pie; I know you'll
make a winner!

Cheers!