Kittencal's No More Watery Meringue

Total Time
Prep 10 hrs
Cook 0 mins

Using this method will prevent your meringue from "weeping" and will hold up well for days, it's great for lemon meringue pies --- prep time does not include cooling time. cornstarch/water mixture. If you are making two pies and using 6 or more egg whites, just double up and use 2 tbsp of cornstarch, 4 tbsps cold water and 1 cup boiling water, and follow same method.

Ingredients Nutrition


  1. In a saucepan, blend the cornstarch with the water.
  2. Add the boiling water, and cook, stirring until clear and thickened.
  3. Let stand until COMPLETELY COLD ( I just put it in the fridge for an hour to speed up the cooling process, but by all means it can sit out at room temperature too).
  4. With an electric mixer, at high speed, beat the egg whites until foamy.
  5. Gradually add in the sugar; beat until stiff, but not dry.
  6. Turn the mixer to low speed; add in the salt and vanilla.
  7. Gradually beat in the cold cornstarch mixture.
  8. Turn the mixer onto high again; beat well.
  9. Spread the meringue over cooled pie filling sealing the meringue to the pie crust.
  10. Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.
Most Helpful

Never spread meringue over cooled pie filling. The meringue will not cook, water will form on the surface of the pie and settle on the top of pie in the form of water droplets. Also this will cause the pie to weep.

5 5

This was my first attempt at a meringue. It came out GREAT! I researched meringues a bit and it said to be sure the humidity is at a minimum, be sure to use a glass or metal bowl, and bake no hotter than 325. That is the only variation to the recipe I used. I baked at 325 for 25 minutes. Perfection! Also, my cornstarch mixture never turned clear, but it didn't affect the outcome. I'll be using this again and again.

For those who are still getting a watery pie can I sugest a little tip of mine... For every 6 egg whites add 2tsp of white vinegar and 1/4tsp cream of tartar ( or tartaric acid) to the egg whites BEFORE you start beating them. This mix stabilises the whites. Hope this helps.