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High Altitude Meringue for Pie

High Altitude Meringue for Pie


"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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15 m servings 46 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a glass or ceramic bowl, stir together the cornstarch, sugar and salt. Mix in the water. Heat in the microwave until the mixture is thick and clear, about 2 minutes at full power. Set aside to cool slightly.
  2. Beat egg whites in a large glass or metal bowl until foamy. Gradually pour in the sugar mixture while continuing to whip the egg whites until thick and stiff enough to hold a peak. Cover pie filling completely with meringue, sealing to the edges. Bake as directed in the recipe, or in a preheated 450 degrees F (220 degrees C) oven until golden brown, 7 to 8 minutes.

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Read all reviews 15
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Most positive
Least positive

This meringue came out fabulous, and was so easy. After having the pie in the fridge overnight there was no weeping either. The taste was spot on! Thank you!

I just moved to high altitude and the first time I made meringue it was flat. I tried this recipe and it was fluffy and tasted very good. It held up beautifully when it was cut. I printed it ...

Wow! I have never been successful with meringues before this recipe. The meringue had a perfect consistency. Thanks!

Works excellent, good flavor, and had everyone asking about the recipe! Not sure about the non-weeping part tho as they didn't make it past supper :) - Calgary AB

My sister in CA sent me some lemons off the tree our Dad planted. They make the most fabulous lemon pie. But I never could manage meringue. I live in WY at 7200 ft. This recipe provided the ...

I live at 9,000 ft. and have always had an issue with meringue, but this recipe worked great! I did microwave for 2:30, then let the cornstarch mixture cool for about 10 minutes, and then added...

This is the cat's meow!!! Sensational. I tried the Cook's Illustrated version and this one is better. You can't mess this one up. The meringue whips into a nice tall meringue. The meringue on my...

This was my first time making meringue. People tell me how difficult it is to make, but for me it was pretty easy. Made it for my pastor, for a pastor appreciation dinner because lemon meringu...

Thank you, thank you, thank you! I have never had any luck with meringue whether we lived in high altitudes or not. I do live in a fairly hi altitude now so after reading a number of comments an...

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