Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.

Carol

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
30 mins
total:
55 mins
Servings:
8
Yield:
1 9-inch pie's worth
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.

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  • Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.

  • Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

Nutrition Facts

48 calories; protein 1.4g 3% DV; carbohydrates 10.4g 3% DV; fatg; cholesterolmg; sodium 21.5mg 1% DV. Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2007
I was very pleased with this meringue. Another tip for those whose meringue seems to slip off lemon pies is to make sure you place the meringue on top of the lemon filling while it ( the lemon ) is still hot. It slightly cooks the bottom of the meringue thus adhering it to the pie. Also make sure to spread the meringue all the way to the edges sealing them. Read More
(149)

Most helpful critical review

Rating: 3 stars
01/11/2008
It was not than much work tastes good and looks outstanding. Worth making once I'm going back to the standard meringue because I like the taste of it better. Read More
(7)
85 Ratings
  • 5 star values: 60
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 6
Rating: 5 stars
09/29/2007
I was very pleased with this meringue. Another tip for those whose meringue seems to slip off lemon pies is to make sure you place the meringue on top of the lemon filling while it ( the lemon ) is still hot. It slightly cooks the bottom of the meringue thus adhering it to the pie. Also make sure to spread the meringue all the way to the edges sealing them. Read More
(149)
Rating: 5 stars
09/17/2006
This meringue is wonderful! I followed the recipe exactly as written and it turned out beautifully. I have made this twice in 2 days to go on coconut cream pies. There is no weeping with this one. I am thrilled that I found this recipe.I will be making this recipe exclusively in the future. Read More
(71)
Rating: 5 stars
10/18/2003
absolutley perfect and tasty meringue. A little more work than usual but there is no guess as to how it will turn out. Tried it twice and it came out the same both times - perfect !! Read More
(53)
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Rating: 5 stars
01/15/2005
This made PERFECT meringue;...just as a precaution I broke my eggs & stuck whites in fridge while I did step 1. Then after to cool the cornstarch mixture I stuck it in fridge while I completed step 2. This is the 1st meringue I've ever made that DID NOT WEEP. I did leave in oven about 15-18 mins. to get browner though & it was perfect. Read More
(39)
Rating: 5 stars
01/02/2006
PERFECT!! Today was the perfect test of a truely good recipe that stands up to its name. It is RAINING here today in Cincinnati and we all know what luck one can have making meringue when it rains. Well guess what? It is perfect! The stiff peaks formed beautifully and stayed that way! I made this for a lemon meringue pie and it did not shrink away from the sides..stays right where you put it. It might be my oven but it seems to need longer than 15 minutes at 375 to get a nice lightly tanned top but it is definitely a keeper! This is what I will use for my meringue pies from now on!!! thanks for a super no fail recipe. Read More
(31)
Rating: 5 stars
12/03/2006
I have always had trouble with meringue (weeping pulling away from sides). This was wonderful! It was easy to make held up well and was delicious! Thanks so much! Read More
(29)
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Rating: 5 stars
06/30/2008
This is my meringue recipe from now on. The only one that got good for me. The second time I made this it did weep. What did I do wrong was it because I put it in my pie holdeer w/lid after it cooled? Also I refrigerated it??? Thanks Read More
(24)
Rating: 5 stars
03/05/2007
For years I have searched for the perfect meringue. I've tried all methods and always had my meringues weep so badly that it would slide of the pie and I'd have to "drain" my pies before serving. Not anymore. I will be proud to serve meringue pies to my friends and family from now on. Read More
(22)
Rating: 5 stars
05/05/2003
This was one of the best meringue recipes. It really is fool-proof. Read More
(20)
Rating: 3 stars
01/11/2008
It was not than much work tastes good and looks outstanding. Worth making once I'm going back to the standard meringue because I like the taste of it better. Read More
(7)