Weepless Meringue

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Yield: 1Pie
  • About This Recipe

    “I dont like tears on my pies.”

    Ingredients

  • 1tablespooncornstarch
  • 2teaspoonscold water
  • 1/2 cupboiling water
  • 3egg whites
  • 1dashsalt
  • 6tablespoonssugar
  • Directions

  • Mix together cornstarch and cold water.
  • Add to 1/2 cup boiling water.
  • Cook over low heat until it thickens.
  • Set aside to cool.
  • Beat egg whites, dash of salt, and sugar until stiff.
  • Add cooled cornstarch mixture to beaten egg white mixture.
  • Put on pie, making sure it covers the edges well.
  • Bake at 350 degrees for 20 minutes or until golden brown.
  • Reviews

  • “Ann, this is Delicious!It has a bit more substance than regular meringue, and “I don’t like tears in my pies” either.I know it drives my mom crazy when she bakes them and gets tears, so I’ll have to share this one with her.I paired this up with Lennie’s Old-Fashioned Banana Cream Pie.Our DD’s eyes rather rolled back in her head with enjoyment as she tasted it, followed by mmmm, and I know she told me at least twice how good it was.DH has some in his lunch for tomorrow, a really nice Monday treat. We Will be making this one again!Thank-you.I’ll have to try this meringue on a chocolate-from-scratch meringue pie next…lol”

  • “She is right. I have used this meringue for years and it not only does not weep it holds up well so unfinished pie/dessert is good the following day.Not quite as light as sugar & egg white only meringue but it makes up for that in its reliability. a good addition to the collection!”

  • “The meringue was great!And it was my first time ever making meringue, though it is something I have always loved to eat.I think the cornstarch did give it a slightly heavier texture though, but still good!!I teamed it with Lennie’s Old-Fashioned Banana Cream Pie #14979.It went very well together.Totally encouraged, I am off to look for a good lemon meringue pie.:)”

  • “I’ve never much luck with meringues but this one turned out really good.Will definetly keep this one.Thnx for sharing.”

  • “This worked beautifully!I used my Kitchenaid mixer with the whisk attachment.This recipe made a nice high meringue.I made my pie the day before and put it in the fridge overnight.I used it for Mom’s Most Requested Chocolate Pie #86306.”

  • “It was my first time to make a lemon pie and decided to do the Weepless Meringue but unfortunately, it was unsuccessful maybe because I did not beat it with my hand mixer. But I did not give up, I removed the old topping, made it again, but this time, I used my hand mixer and mixed the egg whites first till it became foamy. Then I added the rest of all the ingredients and beat them again until very stiff and very foamy. This time it was a success! Thank you!”

  • “Thought this would be traditional meringue but it turned out terribly for me. The flavor was just off and it tasted terrible. The consistency was also very strange.After the 20+ minutes it took to beat the egg whites the whole thing ended up in the garbage.”

  • “My mother used to have this recipe and it got lost over the years.Thanks so much for “finding” it for me.I is just wonderful, so easy and it doesn’t cry.”

  • “Miss Annie, I didn’t have any tears. Thanks for sharing!”

  • “This turned out perfect!Everyone loved it!I reduced sugar to 2 Tablespoons because we don’t like real sweet merinque.”

  • “Thank you Miss Annie!I made my coconut cream pie on one of the most humid days KY and it still came out perfectly.It has a wonderful taste and peaks so pretty!I am keeping this one in my family collection of recipes.Thanks again!”

  • “This was my first meringue attempt…I don’t think it turned out like it was supposed to. It never did “fluff up”….I think maybe I should have beat the egg whites before adding the sugar and salt? Tasted good though.”

  • “This was my first meringue and it was beautiful.I did get some water that came from under it, but I think it was from the pie (a custard style coconut cream).It was super easy I made it just as it says, and I got no shrinkage. I spinkled coconut over top and baked for the full 20 minutes.Beautiful!”

  • “I have never had a meringue recipe that didn’t separate and run until now. I topped a homemade banana pudding with this meringue and was very pleasantly surprised that when I did there was no watery yuck there. Even my husband who has never cared for meringue loved this. I’d recommend trying #43100 topped with this meringue.”

  • “Never made Meringue before and this came out perfect 1st time and wasn’t runny -great!”

  • “Perfect!!!It was beautiful meringue.And as the name says it was weepless.I used it on a sour cream raisin pie and it was great. Thank you for this gem of a recipe….Stephanie”

  • “Finally a full proof Meringue.It did not weep or shrink.It turns out a little thicker but much easier to work with and I like the texture.I will use it for all my pies, and I have already shared it with my friends and family.Thanks so much for posting it.”

  • “Thank you, thank you, thank you for this receipe. I have always steered clear of meringue because of its tendency to shrink and turn wet and sticky after a day. No more! Perfect meringue for my lemon pie!”

  • “Great recipe.I cheated & boiled my water in the microwave for 4 minutes.Then cooled it in the refrigerator while I finished working on the pie itself.Once my crust was baked and cooled and filling in it, the water and cornstarch had cooled to the right temperature.So I just finished it up and didn’t have to wait for anything.This browned very nicely and even today, looks great.Not only does it not weep, but it hasn’t shrunk or cracked one day later either.Thanks Miss Annie for a recipe that I will use time and time again.Krsi Sue.”

  • “Wonderful!Even my mom couldn’t figure out why there weren’t any tears!”

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