Meringue Crust Recipe -
Meringue Crust Recipe

Meringue Crust

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"This is one of my favorite crusts."

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Ingredients Edit and Save

Original recipe makes 1 pie crust Change Servings


  1. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
  2. Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
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Reviews More Reviews

Jun 29, 2005

Excellent crust - just perfect combination of chewy & crisp. HOWEVER, we must spray PAM in the pie plate prior to spreading the meringue. I was hesitant to spray it for fear the meringue would break down, or not spread, but the absence of PAM makes it impossible to get out of the pan. Will make again tomorrow and use PAM - it will surely turn out better than without it. GREAT crust though.

Aug 12, 2006

Awesome, FAB-U-LOUS! Easy and perfect. I didn't have cream of tartar and it still came out great. Used the Pam like previous reveiwer said. We are a gluten free household, so this is such a delight to have a crust and be able to use the fruits of season for deserts. The toughest testers - 3 pre-teen boys... all said they liked the crust. I put peaches on it that I had made with a gelatin while the crust was baking and setting. Drizzled creamy sour cream over it and dusted with cinamon! A total keeper.


18 Ratings

Nov 24, 2006

This is a great recipe!! I filled the shell with lightly sweetened raspberries and topped with whipped cream. It was a hit! Note: Don't try to use Splenda instead of sugar- it doesn't work.

Oct 11, 2012

I used this to make individual meringue shells for Raspberry Schaum Torte. Baked them at 275 degees for 45 minutes. Because I made these ahead of time, it gave the shells plenty of time to dry out and once it was time for dessert it was a snap to assemble and serve.

Aug 14, 2009

Turned out great! I didn't bake it for quite as long as the recipe called for (I was worried it was too long) but the crust ended up coming out slightly underdone. So- bake it for the full time! I'm filling it with the pastry cream from this site and plan to top it with strawberries!

Jun 22, 2009

Wish I would have used PAM too but other than that, I filled it with lemon custard and it was awesome. The crust is like cotton candy.. Melts in your mouth.

Sep 14, 2006

Delicious, easy, and just the right amount of sweetness.

Nov 09, 2009

This crust is especially nice with a lemon chiffon filling. I knew it as Lemon Angel Pie when I worked at the Bomber in Milwaukie, OR. Yum!


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  • Calories
  • 53 kcal
  • 3%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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