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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (55g) Recipe makes 6 servings |
||
| Calories 64 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 38mg | 1% | |
| Potassium 28mg | 0% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 12.8g | ||
| Protein 1.8g | 3% | |
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons water, cold
- 1/2 cup boiling water
- 3 egg whites
- 6 tablespoons sugar
- 1 pinch baking soda
- 1 teaspoon vanilla
Directions
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
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Featured Reviews for This Recipe
From: winter5
On Jan 21, 2007
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!
From: Young Living in Texas
On Jul 29, 2003
The texture was good, but it left too much liquid on top of my pie.
From: Chef Dee
On Jan 15, 2006
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.
From: June Holliday
On Apr 29, 2002
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
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