Amy, perhaps my lemon meringue pie recipe is slightly different to some as it only uses 3 tbsp sugar to 3 egg whites but the point I was making is that using the method of allowing the sugar to sit in the egg white with the sugar, I don't have a problem with weeping- at all, the sugar is fully dissolved (and the sugar here is quite coarse). As for loft, my LMPs are famous among my friends! I merely wondered if the method would work for Pavlova since so many people are scared of making it but presumably in this case the amount of sugar would cause a problem with loft. I'll have to try it next time I make a pavlova and let you know! sandrascookbook.com We 're looking forward to the results of your action-research! Sounds like you've mastered LMP's, there are many bakers who envy that skill - so thanks for sharing your tips here. Happy Baking! Irene @ KAF

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