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High Altitude Meringue for Pie

High Altitude Meringue for Pie

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PAT79

Many years ago when I moved to a high altitude area, I found that my meringues on my pies were flat and weepy, unlike those I had made at a lower altitude. I found this recipe, and I was back to making Lemon Meringue Pies again. It adds volume and is much more stable. Works great at any altitude.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
  2. Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.
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Reviews

lovebeingamom
27
3/9/2009

This meringue came out fabulous, and was so easy. After having the pie in the fridge overnight there was no weeping either. The taste was spot on! Thank you!

kenn12
21
9/24/2009

I just moved to high altitude and the first time I made meringue it was flat. I tried this recipe and it was fluffy and tasted very good. It held up beautifully when it was cut. I printed it and added it to my recipes.

La Cusiniere
10
5/10/2010

Wow! I have never been successful with meringues before this recipe. The meringue had a perfect consistency. Thanks!