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NO WEEP MERINGUE
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We love lemon meringue pie, but since we are "empty nesters" it takes us several days to eat the pie, and by then my meringue starts to "weep" a clear liquid that makes everything.......well, we throw it away when that happens.
Recently, I found a recipe online for a "No Weep Meringue" and it truly is, just that, it doesn't weep!! Not only does it taste excellent, but the pie has been in the fridge for three days now and not a DROP of liquid has appeared!!
For the life of me I can't remember where I found this recipe, so I apologize to the original author. Where has this recipe been all my life!?!?!?
NO WEEP MERINGUE
1 tablespoon cornstarch
1/2 cup + 2 tablespoons cold water
Bring this to a boil (whisking all the time) and cook until it gets very thick. Remove from heat and set aside to cool to lukewarm.
In a large glass or stainless steel bowl (NO PLASTIC) beat three egg whites until they are thick and foamy (they shouldn't hold a peak yet).
With mixer on high, add 6 tablespoons sugar (one tablespoon at a time) beating well in between each addition. Add 1 teaspoon vanilla extract + a pinch of salt and beat until stiff and glossy.
With mixer running, add the lukewarm cornstarch mixture and beat on HIGH for 3-4 minutes.
Spread on filled and cooled 9" lemon pie. Bake at 350° for about 10 minutes or until meringue peaks begin to turn golden.
Keep finished pie in fridge.
Recently, I found a recipe online for a "No Weep Meringue" and it truly is, just that, it doesn't weep!! Not only does it taste excellent, but the pie has been in the fridge for three days now and not a DROP of liquid has appeared!!
For the life of me I can't remember where I found this recipe, so I apologize to the original author. Where has this recipe been all my life!?!?!?
NO WEEP MERINGUE
1 tablespoon cornstarch
1/2 cup + 2 tablespoons cold water
Bring this to a boil (whisking all the time) and cook until it gets very thick. Remove from heat and set aside to cool to lukewarm.
In a large glass or stainless steel bowl (NO PLASTIC) beat three egg whites until they are thick and foamy (they shouldn't hold a peak yet).
With mixer on high, add 6 tablespoons sugar (one tablespoon at a time) beating well in between each addition. Add 1 teaspoon vanilla extract + a pinch of salt and beat until stiff and glossy.
With mixer running, add the lukewarm cornstarch mixture and beat on HIGH for 3-4 minutes.
Spread on filled and cooled 9" lemon pie. Bake at 350° for about 10 minutes or until meringue peaks begin to turn golden.
Keep finished pie in fridge.
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