Recipe by Kittencal@recipezazz
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.
Top Review by lilmonkey73
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.
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1⁄2 cup boiling water
- 3 egg whites
- 7 tablespoons sugar
- 1 1⁄2 teaspoons vanilla
- 1 pinch salt
Directions See How It's Made
- In a saucepan, blend the cornstarch with the water.
- Add the boiling water, and cook, stirring until clear and thickened.
- 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).
- With an electric mixer, at high speed, beat the egg whites until foamy.
- Gradually add in the sugar; beat until stiff, but not dry.
- Turn the mixer to low speed; add in the salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn the mixer onto high again; beat well.
- Spread the meringue over cooled pie filling sealing the meringue to the pie crust.
- Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.