Prep 10 mins
Cook 20 mins
Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook...
- 1 tablespoon cornstarch
- 2 tablespoons granulated sugar
- 1⁄2 cup water
- 3 egg whites
- 1 dash salt
- 6 tablespoons granulated sugar
- Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
- Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.
I made this to top my lemon pie and it's wonderful. I took it to our family gathering and my brother in law said it was the best lemon meringue pie he had ever eaten. My hubby thinks it's the best, too. I did add about 1 1/2 teaspoons of mexican vanilla and it added a lot to the taste. But the texture of the meringue is absolutely perfect. Thanks for sharing with us!! The compliments I get belong to you.
My maintenace man said his wife made this meringue and I was curious if it was on here, and of course it was!! I'm trying this tonight on a Butterscotch pie!!Update....I forgot to rate this in October. This is a great meringue recipe. Thanks for posting!!