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”

    •