Foolproof Meringue

Foolproof Meringue


182 people made this

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.


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 (5)


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


At last a meringue that does not weep!! I have tried so many different meringues that weren't supposed to weep and of course they always did. This one truly does not weep and tastes excellent. Thank you for posting this Saundra. This is the one I will continue to use. - 08 Oct 2008

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