3 egg whites, at room temperature

1 teaspoon (5 ml) lemon juice

1/2 cup (125 ml) sugar

1/4 cup (60 ml) light corn syrup

With the rack in the middle position, preheat the oven to 75 °C (170 °F). Line a baking sheet with parchment paper.

In a bowl, beat the egg whites and lemon juice with an electric mixer until soft peaks form. Gradually add the sugar and syrup, beating until stiff peaks form.

With the back of a spoon, spread the meringue over the baking sheet to form a 25-cm (10-inch) in diameter disc.

Scoop out the centre of the disc to give it the shape of a pie plate. The bottom must be at least 2.5-cm (1-inch) thick.

Place the meringue in the oven to dry for at least 5 hours. Turn the oven off and let it stand overnight in the oven, with the door ajar.

The next day, if the meringue is not completely dry, dry it again at the same temperature until crisp.

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