Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Blend cornstarch and cold water in saucepan. Add boiling water.
  2. Cook, stirring until clear and thickened. Let stand until cold. With electric beater on high speed, beat egg whites until foamy.
  3. Gradually, add sugar; beat until stiff but not dry. Turn mixer to low speed; add soda and vanilla.
  4. Gradually, beat in cold cornstarch mixture. Raise mixer again to high speed; beat well. Spread meringue over cooled pie filling.
  5. Bake at 350 degrees for at least 10 minutes


Most Helpful

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!

winter5 January 21, 2007

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.

Chef Dee January 15, 2006

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