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Unbaked Meringue

Submitted by: michael

You cook this one on the stovetop, resulting in a creamy, fluffy meringue that is more stable than the standard method.

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Good Meringue

Submitted by: Sally

Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.

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This recipe makes perfect meringue every time. First you make a cooked cornstarch syrup that is slowly poured and whisked into beaten egg whites until stiff peaks are formed. The meringue can be used to top a pie or swirled into individual meringue shells.

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Never-Ever-Fail Meringue

Submitted by: Carol

The secret to no-fail meringue is cornstarch which acts as a stabilizer. For this recipe, it 's cooked up with water, cooled, and slowly added to the beaten egg whites.

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High Altitude Meringue for Pie

Submitted 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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Foolproof Meringue

Submitted by: Lori

A delicious citrus flavored meringue, perfect for your next lemon meringue pie!

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Lemon Meringue Pie II

Submitted by: Cathy

This is a real made-from-scratch pie, so get out your double boiler. The lemon filling is smooth and thick with lots of egg yolks, butter and lemon juice. And the meringue has a bit of lemon juice whipped in.

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Orange Meringue Pie

Submitted by: Eleanor Johnson

Orange juice concentrate and grated orange rind are mixed into a cooked, sweetened cornstarch mixture. Egg yolks and a bit of butter are stirred in, and this lovely citrus filling is then poured into a prepared crust and topped with meringue. A few minutes in the oven and this glorious pie is ready to serve.

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Lemon Meringue Pie III

Submitted by: Rhonda

First you make real lemon custard studded with bits of lemon zest. Then you whip up the meringue. Half the meringue gets folded into the filling, and the other half gets spooned on top of the pie.

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Meringue Crust

Submitted by: Carol

This recipe makes a sensational stiff and glossy meringue that is baked in a pie shell. It can be filled with pudding, custard, ice cream or fresh fruit. Try spreading the meringue with melted chocolate and pile with whipped cream and fresh strawberries.

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