Kittencal's No More Watery Meringue

"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."
photo by Mrs.Chance photo by Mrs.Chance
photo by Mrs.Chance
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photo by mums the word photo by mums the word
photo by Priceor63 photo by Priceor63
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Ready In:
1 pie




  • 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.

Questions & Replies

  1. We dont need to add cream of tartar?? Ty


  1. 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.
  2. 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.
  3. 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.
  4. This did not work for me. It ruined my chocolate pie with weeping. I have tried several other of your recipes and they all turn out fantastic so I don't know what happened- I followed the recipe exactly. I've since read that cream of tarter stabilizes the egg whites and also to never bake above 325 to brown. I may try that next time.
  5. Well I am giving you a 5 star b/c I just love ALL your recipes!!! Mine turned out watery for some reason...but it was my first ever attempt at meringue, so I am saying user error! It tastes SOOOOOO yummy! I left it on the pie..we'll eat it anyways lol The method for preparing it was simple and I will definintely try this's insanely hot and humid in Savannah so I am thinking that might have something to do with it as well! Thanks for all of your amazing recipes Kittencal! :) Oh, I also loved that the chocolate pie I made used 3 egg this was perfect for using the whites!



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