Foolproof Meringue

    15 minutes

    Don't be intimidated by making your own meringue for lemon meringue pie. Follow a simple recipe like this one and it will turn out well every time.

    198 people made this

    Serves: 8 

    • 1/2 cup (125ml) water
    • 7 tablespoons caster sugar
    • 3 teaspoons cornflour
    • 3 egg whites
    • 1/4 teaspoon cream of tartar
    • 1 pinch salt
    • 1/2 teaspoon vanilla essence

    Preparation:15min  ›  Ready in:15min 

    1. In a small saucepan, combine water, 2 tablespoons sugar and cornflour. Cook over low heat, stirring constantly until thickened and clear. Remove from heat.
    2. In a large glass or metal bowl, beat egg whites, cream of tartar and salt until mixture is foamy.
    3. Mix in vanilla, then gradually add the remaining 5 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornflour mixture, beating until stiff.
    4. Spread over top of the pie filling ensuring the meringue seals with the pie crust. Brown in the oven.

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    Reviews in English (192)


    Altered ingredient amounts. I cut back on the vanilla by 1/2 and may use a little less sugar next time but this one is printed and in my cookbook forever now. Thanks!  -  08 Oct 2008


    Altered ingredient amounts. A little more work than regular meringue, but definitely worth it. Made for an excellent, non-weepy topping for Gran's Lemon Meringue Pie. Even used an extra egg white, but kept the remaining measurements the same. perfect. Thanks!  -  08 Oct 2008


    this is the best recipe ever. I have always had trouble with my meringues but now i can make them with confidence. thank you . it takes a little extra step but it was worth it for me.  -  08 Oct 2008