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" Preheat oven to 200 degrees F. Line 2 large cookie sheets with parchment. In medium bowl, with mixer on high speed, beat egg whites, cream of tartar, and salt until soft peaks form. With mixer running, gradually sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. Gently fold in lemon peel. Spoon meringue into decorating bag fitted with 1/2-inch star tip. Pipe meringue into 1 1/2-inch stars, about 1 inch apart, on prepared cookie sheets. Bake meringues, on 2 oven racks, 1 1&amp;amp;#8260;2 hours, until crisp but not brown, rotating sheets between racks halfway through baking. Turn oven off; let meringues stand in oven 1 hour longer to dry. Cool completely. Peel meringues from parchment; store in tightly covered container at room temperature up to 1 month."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6995/lemon-meringue-drops-4459/?src=shelter_footer>