Many years ago when I moved to a high altitude area, I found that the 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
- 1 tablespoon cornstarch
- 6 tablespoons white sugar
- 1 pinch salt
- ½ cup water
- 3 egg whites
Directions
Step 1
In a glass or ceramic bowl, stir together cornstarch, sugar, and salt. Mix in water. Heat in the microwave until mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
Step 2
Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in sugar mixture while continuing to whip 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 46 | |
% Daily Value * | |
Sodium21mg | 1% |
Total Carbohydrate10g | 4% |
Total Sugars10g | |
Protein1g | |
Calcium1mg | 0% |
Potassium21mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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