The meringue is excellent. It does not cry and has a wonderful vanilla flavor.
| Prep Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 1 pie topping |
Ingredients
- ½ cup water
- 2 tablespoons white sugar
- 1 tablespoon cornstarch
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 pinch salt
- ½ teaspoon vanilla extract
- 6 tablespoons white sugar
Instructions
- In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
- In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.
Reviews
I took the advice of Emily and used 1/3 c cornstarch in place of the flour since I’m gluten free. It turned out beautifully! I did have to turn up the heat when cooking the water, sugar, and cornstarch. Low temp wasn’t getting the job done.
My cornstarch mixture did not get clear, but it still turned out beautifully!
It took me 2 weeping pies to give this a try. Within 15 minutes of it coming out of the stove 3/4 of the meringue has not only weeped a river, it shrank. I have had trouble with a little weeping but never shrinking. Nasty ..
Finally, I found a good recipe for meringue! I have been trying diferente recipes and this one wins, by far! I’m only wondering if it’s safe to eat without baking it.
Accurate, and so good!
!!! EASY AS PIE !!! I used whole vanilla wafers as the crust for banana cream pie and baked it in 400-degree over for 7 min. to lightly brown meringue.
Excellent recipe! Turned out beautiful & delicious! The best meringue ever! Thank you for sharing! Laurie
Perfect! No shrinking or weeping. I’ve always had problems with weeping meringue. Discovered after starting this that I didn’t have cream of tartar so substituted a little white vinegar. It worked well!
I have been making meringue for approx. 40 yrs. I decided to try this recipe with the hopes that the reviews were true…a meringue that didn’t weep or crystalize. I’m happy to say that I had no problems with this meringue and I’m ecstatic to know that those issues are gone forever now that I’ve found this recipe. I would give it more than 5 stars if I could! The only change was I added an additional egg white. I used it on a lemon pie of which I allowed the pie filling to cool for about 10 minutes before applying the meringue. Then, baked @ 350 for 15 minutes to a perfect brown. I let the pie cool on the stove for a few hours, and into the refrigerator for about 4 hours before serving. Because of this recipe, it was a perfect birthday pie for my brother-in-law. Look no further, this is it. Thank you Saundra!
It was easy and fun to make. I made the changes as suggested which made enough filling for my pie. I used the meringue II recipe. That was tricky my first batch of meringue was awful. The second time was perfect. Not sure what I did the first time but I got the right results the second time around.
This meringue is fantastic. It holds together well with virtually no “weeping” at all. It’s become my go-to recipe!
I absolutely love this recipe! I followed exactly as instructed and poured it over hot lemon filling sealing to the edges. Lightly toasted in the oven. It was gorgeous and delicious. I’ll use this always. Thank you for sharing!
I have only made meringue once before and I could still pull off this recipe. Just pay close attention as it stiffens and you will be fine.
Worked out great! I followed the instructions to a T and was my first time making a meringue. Thank you!
Thanks for the great recipe! My Dad loves lemon meringue pie but with his birthday in July, I always have trouble with the meringue. This year I tried this recipe & had success! I beat the egg whites a bit too long but even with that, it tasted great & held up to the high heat of the day.
It turned out perfectly!
It turned out perfectly!
The best meringue ever! Highly recommend
I love love love this recipe. It’s delicious and does not get sticky and weepy. I made it twice now and it was huge huge hit both times.
I’ve tried several recipes that claim no weeping but this is the only one that works every time
5