Which fruit is commonly used to make meringue?

Lemon is a fruit that is commonly used to make meringue due to its tartness and acidity, which helps to balance the sweetness of the sugar in meringue recipes. The acidity of lemon juice contributes to the stabilization of egg whites when whipped, allowing for a more voluminous and stable meringue. This characteristic is especially important in recipes like lemon meringue pie, where a layer of light and airy meringue is topped with a tangy lemon filling.

Other fruits like apple, banana, and cherry can be used in various dessert recipes, but they do not possess the same properties that are beneficial for creating meringue. Apple and banana generally do not provide the needed acidity, while cherry, although sometimes paired with meringue as a topping, is not the primary fruit associated with making meringue itself. The combination of lemon's flavor profile and its ability to enhance the structure of meringue makes it the go-to choice in this context.