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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pie 350g Recipe makes 1 pie) |
||
| Calories 441 | ||
| Calories from Fat 1 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 323mg | 13% | |
| Potassium 172mg | 4% | |
| Total Carbohydrate 97.0g | 32% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 89.6g | ||
| Protein 10.8g | 21% | |
Kittencal's No More Watery Meringue
By: KITTENCAL
Dec 16, 2004
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.
1 pie
Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1/2 cup boiling water
- 3 egg whites
- 7 tablespoons sugar
- 1 1/2 teaspoons vanilla
- 1 pinch salt
Directions
1
In a saucepan, blend the cornstarch with the water.2
Add the boiling water, and cook, stirring until clear and thickened.3
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).4
With an electric mixer, at high speed, beat the egg whites until foamy.5
Gradually add in the sugar; beat until stiff, but not dry.6
Turn the mixer to low speed; add in the salt and vanilla.7
Gradually beat in the cold cornstarch mixture.8
Turn the mixer onto high again; beat well.9
Spread the meringue over cooled pie filling sealing the meringue to the pie crust.10
Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.
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Featured Reviews for This Recipe
From: prttylip
On Sep 7, 2009
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.
From: Ashley S.
On Aug 14, 2009
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 again..it'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 yolks..so this was perfect for using the whites!
From: mums the word
On Apr 6, 2009
My husband loves Lemon Meringue Pie so I promised him I would make it. I had come across your recipe some time ago and saved it to try. The photo of the cut slice is from the following day, and as you can see, the meringue is still in place and not watery or fallen. My only suggestion would be to put a note in the directions with regard to how long you can whip the egg whites once the cornstarch has been added. I think I could have whipped them longer to get a higher meringue, but I was afraid I might ruin the whites. Thx Kitten!
From: cookinpotter
On Mar 27, 2008
i'm not going to rate this right now until i have a chance to try it again. i ruined a beautiful pie w/ this meringue, but i also accidently put in more salt than called for so hopefully that was the problem. the meringue was beautiful, but a couple hours later i poured about a cup of liquid out of the pie. by the next day the filling ended up turning to soup (it was a very thick custard pie) and the crust turned into mush. i ended up tossing the whole thing. i HOPE it's the extra salt i added. i'll try it again soon and will add stars when i see how it works.
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