This is a really stable, delicious, easy-to-make Swiss meringue that's perfect as a base for Swiss meringue buttercream or as a topping for lemon meringue pie! Because it's whipped over a bain marie, it doesn't need to be baked. Precision is important, otherwise it's as foolproof as the title says. Hope you love it as much as I do.
To effortlessly slice your meringue pie: Run a sharp knife under hot water, wipe clean, run both sides over butter and slice pie. Repeat before cutting each slice.