Can you make meringue without cream of tartar?

[Reciprocity]

So I want to make lemon meringue pie, but oops no cream of tartar. Will the meringue work without it? Oh and the eggs are fresh from my hens so they should rise fairly easy... in theory.

This is the first time I have attempted to make meringue, any tips are greatly appreciated.
Thanks Reciprocity

[MissMillie]

1. yes

the cream of tartar doesn't really make a big difference.

[Lars39]

2. Yes, my mom never used it.

[Heidi]

3. Yes, of course.

No one here in our Italian part of Switzerland uses cream of tartar, and these are the most crisp, beautiful meringues I've ever eaten. I think the mistake we Americans make is cooking the meringue too high and too quickly. A lower, longer cooking time would yield a much better, and less runny meringue. :thumbsup:

[auntAgonist]

4. I've never used it ..

It's fine without :)

[Reciprocity]

5. The recipe is only calling for two eggs...

is this enough to cover a nine inch pie?

[Lars39]

6. It should work.

For a higher topping use 3 egg whites.
Be sure and spread 'em to the edge to seal and prevent shrinkage. :)

[Dora]

7. Yes.

Use a metal or ceramic bowl for beating your whites, not plastic.

Even a miniscule amount of grease or fat will ensure that your whites won't whip into peaks. This means if you get even a little bit of yolk in your whites, you'll have to start over. Make sure your beaters have been thoroughly cleaned, and your bowl too.

Have a copper bowl? Use that for whipping your whites into shape.

[Reciprocity]

8. What rack in the oven do you put it on?

I have it in the middle at 300.