Meringue for lemon meringue pie

    (208)
    15 min

    This meringue is wonderful. It doesn't flatten and has a gorgeous vanilla flavour.


    196 people made this

    Ingredients
    Serves: 8 

    • 100ml (4 fl oz) water
    • 2 tablespoons caster sugar
    • 1 tablespoon cornflour
    • 3 egg whites
    • 1/4 teaspoon cream of tartar
    • 1 pinch salt
    • 1/2 teaspoon vanilla extract
    • 6 tablespoons caster sugar

    Method
    Prep:15min  ›  Ready in:15min 

    1. In a small saucepan, combine water, 2 tablespoons sugar and cornflour. Cook over low heat until clear, stirring constantly. Remove from heat.
    2. 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 cornflour mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven.

    Watch how!

    Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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    Reviews & ratings
    Average global rating:
    (208)

    Reviews in English (173)

    dontburnyourfingers
    2

    simple and easy with great results, blooming lovely.  -  29 Sep 2013

    0

    I found this recipe easy to make and it tasted delicious  -  17 Sep 2008

    by
    440

    Here are some things to know about meringue that will help you if you are unclear about some of the directions in this recipe. 1) Make sure you have completely seperated the yolk from the white... the slightest bit of yolk will break down you whites. 2) Make you your mixing bowl is 100% GREASE FREE!!! Very important! 3) Keep your eggwhites at ROOM TEMP before you beat. 4) Begin beating the egg whites slowly, increasing speed when they are frothy and beating until soft peaks just begin to form. Continue beating, slowly adding the sugar and then the cornstarch mixture. Beat the egg whites until stiff peaks form, this takes a little time. Egg whites are "STIFF" when the beaters leave ridges in the whites and they are glossy and hold a stiff peak when the beaters are lifted out. 5) It is VERY important to beat your eggwhites completely and not stop until you are ready to put on the pie. Meringue starts to deflate within 5 minutes of turning off the mixer. Hope this helps!!  -  21 Nov 2009  (Review from Allrecipes US | Canada)

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