Never Fail Meringue

Prep Time: 0 mins

Total Time: 10 mins

Servings: 6

Ingredients

1tablespooncornstarch

2tablespoonswater, cold

1/2 cupboiling water

3egg whites

6tablespoonssugar

1pinchbaking soda

1teaspoonvanilla

Directions

Blend cornstarch and cold water in saucepan. Add boiling water.

Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.

Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.

Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.

Bake at 350 degrees for at least 10 minutes

Reviews

“This recipe saved the day!!I have never made a lemon meringue pie before, and my husband requested it for a family gathering at our house.I already had the pie made, and the meringue recipe that I had, just didn’t work.I was frantic to find another recipe.This on will always be in my cookbook!”

“I am happy to find this recipe here, I have used it for about 3 yr’s now. Your guests will rave at your “piled-high” meringue. You will not have to worry about liquid on your pie if you beat it until stiff, then place on a hot filling.Don’t forget that your egg whites should be at room temp anytime you want to beat them stiff. Just put them in a glass bowl, then set the bowl in warm sink water.Thanks for submitting this recipe Velvetine nut. I copied it down from a Martha show and was sure to lose the paper someday. “

“The texture was good, but it left too much liquid on top of my pie.”

“If you want to make a pretty, tasty, no-weep meringue, this recipe is worth the little bit of extra effort.It is not difficult to prepare, but it does take a little more time than the normal beat-the-egg whites meringue. I am pleased with the results and plan to continue to use this for all my pies that have meringue.June Jackson”