Meringue for lemon meringue pie-how much sugar to each egg white? And can I add anything to prevent the meringue from falling?

Use 1 Tablespoon of sugar per egg white. Add 1/4 teaspoon of Cream of Tartar for four egg whites to keep it from falling.

I just googled it and for 4 egg whites it called for 1/4c of sugar. I am almost positive my Mother never used that much sugar when she used to make her merengue, but she never used a recipe, just made it from memory and used to just use one certain spoon to add the sugar with. I will say she probably used half that as the merengue was not really sweet, just enough to help cut the tartness of the sugar. Try this first, and if you find it too sweet, cut back the next time you make it until you have it the way you like it.

1/4 cup sugar per egg white for the meringue. Some salt and cream of tartar helps stabilize it.

Two................

Ketchup and vinegar,