This is my meringue recipe from now on. The only one that got good for me. The second time I made this it did weep. What did I do wrong, was it because I put it in my pie holdeer w/lid after it cooled? Also I refrigerated it??? Thanks

It was not than much work, tastes good and looks outstanding. Worth making once, I'm going back to the standard meringue because I like the taste of it better.

I have always been very scared to make pies because of my lack of confidence making meringue.I followed the recipe to a tee.It was perfect thank you so much.I have so much confidence now in my baking abilitys.

Visted St Louis for Thanksgiving. Made my famous Lemon Meringue Pie. It rained, pie weeped. Then tried this recipe. It saved the day! I did use changes from TSHORES Apr 25, 2007 Review, and it worked GREAT. I also cooked for 20 minutes instead of 10.

This turned out very well for me. I used it on top of a coconut cream pie. It cut perfectly, did not shrink or weep, and wasn't rubbery. Will use this from now on! Thanks for the recipe!

I was very pleased with this meringue. Another tip for those whose meringue seems to slip off lemon pies is to make sure you place the meringue on top of the lemon filling while it ( the lemon ) is still hot. It slightly cooks the bottom of the meringue thus adhering it to the pie. Also make sure to spread the meringue all the way to the edges sealing them.

The first time I made this, it turned out perfectly. The second time however, I thought it was going to be OK til I refriguerated my pie and by the next morning, that "oily" stuff seeped out of it and ruined the rest of the pie. So, I will give it 4 stars because I still think it is a good recipe and I will keep using it, but I don't think it holds up well under refrigeration.

I have never made a meringue before in my life, but I decided to trust the title of this recipe and give it a chance with my coconut cream pie for my father's birthday. It turned out beautiful and delicious. There was just a tiny, and I mean tiny bit of shrinking so just make sure you spread the meringue all the way to the outer edges of your pie crust and it'll turn out perfectly. The only thing that could've made it easier is more specific directions. Some approximated beating times would've lessoned the confusion for someone like me who's never made this before. I didn't quite know what exactly "firm" was supposed to mean.

I burned off enough calories beating this with a hand mixer that I didn't feel guilty about my dessert! ;-) Seriously, it turned out wonderfully. I had to bake it a little longer to get it to brown on top, but there was absolutely no weeping.

I do this all the time because I used to have problems with severe weeping sometimes, but I mix the sugar in with the cornstarch first so not to worry about beating any lumps out. I heat all that up as directed, then beat the whites while the cornstarch mixture is cooling a bit, then add it to the beaten whites. Lazier, but it works fine.

For years I have searched for the perfect meringue. I've tried all methods and always had my meringues weep so badly that it would slide of the pie and I'd have to "drain" my pies before serving. Not anymore. I will be proud to serve meringue pies to my friends and family from now on.

I have always had trouble with meringue (weeping, pulling away from sides). This was wonderful! It was easy to make, held up well, and was delicious! Thanks so much!

I made this meringue twice for two different Thanksgiving pies. The first time I followed the directions exactly, the secnd time I didn't do the cornstartch part of the recipe. I didn't have time to let it cool completely and I didn't like the way it left little lumps in the meringue when added (that is the reason for four stars not five). When I made it without the cornstartch I didn't notice a difference in the firmness or anything, so I will not include that part of the recipe again. Otherwise it was a nice Meringue. Thanks!

I have never been able to make a decent meringue, but this did the trick. I followed exactly as written and it turned out perfectly!

This meringue is wonderful! I followed the recipe exactly as written and it turned out beautifully. I have made this twice in 2 days to go on coconut cream pies. There is no weeping with this one. I am thrilled that I found this recipe.I will be making this recipe exclusively in the future.

Lucky for me, a friend turned me on to this recipe because it was raining here the day I made this. It did weep a bit but not much. Loved it...thanks!

I guess meringue and I were never meant to be in the same kitchen. Even this recipe did not work for me. It seemed fine until I refrigerated the lemon pie I used it on, and as usual, the meringue pulled away from the sides and beaded up. From now on will use whipped cream on pies.