Holly, if the lemon oil is folded into the meringue at the end of whipping after the whites have already become lofty and glossy, you shouldn't have any problems with the whites deflating. If there is fat in the mixture initially (before whipping), then that's when you run into trouble. You can also opt for lemon extract or lemon zest if you prefer — all of these are delicious options! Kye@KAF

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