Never Fail Meringue

photo by Chef Dee photo by Chef Dee
photo by Chef Dee
Ready In:




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

Questions & Replies

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  1. winter5
    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!
  2. Chef Dee
    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.
  3. Young Living in Tex
    The texture was good, but it left too much liquid on top of my pie.
  4. June Holliday
    If you want to make a pretty, tasty, no-weep meringue, this recipe is worth the little bit of extra effort. It is not difficult to prepare, but it does take a little more time than the normal beat-the-egg whites meringue. I am pleased with the results and plan to continue to use this for all my pies that have meringue. June Jackson


Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
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