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High Altitude Meringue for Pie Recipe

Recipe by: 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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1In 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.
  • 2Beat 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.
Ingredients
  • 8 servings
  • 46 cals
  • 1 tablespoon cornstarch
  • 6 tablespoons white sugar
  • 1 pinch salt
  • 1/2 cup water
  • 3 egg whites
Nutrition

Amount per serving ( 5 total)

  • Calories:
    46
    2%
  • Fat:
    0
    < 1%
  • Carbs:
    10.4
    3%
  • Protein:
    1.4
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

4 Photos in the recipe
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