Sweet, crisp meringue makes an excellent crust for tarts made with fresh fruit and whipped cream. Meringue shells can be made in pans of any size or formed on a baking sheet using a spoon or a pastry bag. To cut the sweetness, flavor the meringue with coffee or cocoa.

Position a rack in the lower third of the oven. Preheat the oven to 225°F. Very generously grease both the inside and the rim of a 9-inch pie pan, preferably glass, with vegetable shortening. Dust the pan with flour, tilt in all directions to coat, and then tap out the excess.

Prepare:

Spread the meringue over the bottom and up the sides of the prepared pie pan with the back of a spoon. Bake until the interior of the meringue seems just slightly sticky when probed with the tip of a paring knife, 1 ½ to 2 hours. Turn off the oven and let the crust cool completely in the oven. Fill the shell just before serving to prevent sogginess.