High Altitude Meringue for Pie Recipe - Allrecipes.com
High Altitude Meringue for Pie Recipe
  • READY IN 15 mins

High Altitude Meringue for Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  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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Reviews More Reviews

Mar 09, 2009

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!

 
Sep 24, 2009

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 and added it to my recipes.

 

17 Ratings

May 10, 2010

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

 
Jun 22, 2010

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

 
May 11, 2010

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 crowning glory to a pie full of flavor and memories. The meringue was huge, fluffy, flavorful with no cracking or weeping. Thanks!

 
Nov 30, 2010

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. Perfect!

 
May 16, 2011

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 left-over chocolate cream pie still looked picture-pretty the next day. The only change I made was to add 1/2 teaspoon Cream of Tarter. Not sure if it really made any difference.

 
Dec 28, 2011

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 meringue pie is his favorite dessert. His only complaint was that it had to much meringue. Very good easy recipe.

 

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Nutrition

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

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

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