Reviewed: Nov. 29, 2009

Although this was good, there were a few things that left me wondering if I did it right, so that makes me think it isn't "never-ever fail". The direction to cook until thick and clear was up for question because I cooked and cooked and cooked it, but it still was cloudy. I'd call it clear-er, but was I supposed to wait until it was all the way clear? Then, when I cooled it completely it was too thick to fully incorporate into the egg foam, so it was slightly like the texture of tapioca. In the end, it held up well and didn't weep, but I have to say it was a bit off with that texture issue.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Aug. 23, 2009

Thank you for this wonderful and easy recipe.This is my first time making meringue-easier than I thought!Came out great. I used it on top of a key lime pie recipe-big hit with everyone!

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betsysmom

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Reviewed: Jun. 12, 2009

This recipe worked very well for me. I did not have a problem with shrinking or weeping - a first. I did have to increase the baking time to 20 minutes and the meringue was still very light brown.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Mar. 25, 2009

This literally saved me from refusing to make any more pies requiring meringue! I have to thank Frances C. for the suggestion to try this recipe. Simply speaking, it works!!

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SouthernGma

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Mar. 9, 2009

My husband had never made meringue before and it turned out perfect!

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PEACHES927

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Reviewed: Feb. 18, 2009

This recipe did solve the problem of the meringue weeping but it does change the taste and the way it cooks. I like the taste better without the cornstarch but there is the problem with the weeping. I do use this recipe and will continue use it. Thanks for the fix.

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Wayne

Cooking Level: Intermediate

Home Town: Raymondville, Texas, USA

Living In: Belton, Texas, USA

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Reviewed: Jan. 24, 2009

Made perfect meringue which did not flatten or weep.

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MGMARCKS

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Reviewed: Jan. 15, 2009

Held well, looked and tasted great, but still wept terribly for me. Maybe I did something wrong? My cornstarch mixture had not mixed well...

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squishy muffin

Cooking Level: Beginning

Home Town: New York, New York, USA

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Reviewed: Nov. 27, 2008

I tried this recipe with the same ingredients and different directions and it failed! Using these instructions caused my meringue to actually form the peaks. Make sure you beat with the hand mixer for as long as it takes to form the peaks before adding the sugar. This was my 2nd try making meringue. Glad it worked out. My family was laughing though over the amount of time it took to beat the mix!

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eb23sheree

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Reviewed: Feb. 6, 2008

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

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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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Reviewed: Jan. 11, 2008

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.

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KAKBIRD

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Reviewed: Dec. 30, 2007

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.

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Roxanne J

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 24, 2007

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.

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AUNT DEE

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Reviewed: Nov. 10, 2007

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!

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LoriAnn

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

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.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 12, 2007

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.

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GDENISEG

Cooking Level: Expert

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Reviewed: Jun. 30, 2007

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.

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Chrysaea

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Reviewed: May 1, 2007

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.

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Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Lompoc, California, USA

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Reviewed: Apr. 25, 2007

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.

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TSHORES

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Reviewed: Mar. 5, 2007

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.

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