In small bowl, with
mixer at hight speed, beat egg whites(at room temperature) with salt until soft peaks from.
Beating at high speed, gradually sprinkle in sugar, 2 tbsp at a time, beating until sugar is completely dissolved after each addition. (Whites should stand in stiff peaks.) Rub a bit of the meringue between thumb and fore finger; if it doesn't feel grainy, sugar is dissolved.
Spread meringue over filling; seal to pie crust all around edge. Swirl or pull up points with back of spoon to make attractive top.
Bake 10 minutes or until golden.
Cool away from drafts.
