Meringue Tart and Blueberry Sauce

Meringue Tart: 

Place in a bowl egg whites, baking powder and salt. Beat egg whites until they are stiff. Add sifted sugar slowly, ½ teaspoon at a time, alternating with a few drops of the combined liquids (vanilla, vinegar, and water). Beat constantly.

When all ingredients have been added, continue to beat the meringue for several minutes. Heap it up on the lightly greased platter or dish from which it is to be served or in a spring-form pan. Shape the meringue like a pie or tart with a heavy edge, using a spatula or knife.

Bake in a 275 degree oven for 1 hour, or longer. When ready to serve, fill center with vanilla ice cream, top with fresh raspberries, peaches, strawberries or any fresh fruit. Top this with toasted shredded coconut. If fresh fruit is out of season, use frozen, but it on dessert while still frosty so fruit won’t be mushy. This is also delicious filled with orange and pineapple ice topped with whipped cream, or with scoops of coffee ice cream and served with hot fudge sauce. Too good to be true! 

Blueberry Sauce: 

In a medium sauce pot, mix blueberries and sugar. Let mixture come to a boil. Then add lemon juice. Turn off the heat. 

Using an emulsion blender (stick blender), blend mixture until blueberries are broken down and the mixture has a  "sauce" like consistency. 

Next, using a strainer, strain the blueberry mixture over a bowl. Set aside. Let sauce cool and store in refrigerator.