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.
1 tablespoon cornstarch
6 tablespoons white sugar
1 pinch salt
½ cup water
3 egg whites
Dessert
Directions
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.
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.
Nutritional Information
High Altitude Meringue for Pie
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
Lemon Poppy Seed Bundt Cake
Lemon Coconut Cupcakes
Carrot Cake with Pineapple Cream Cheese Frosting
Strawberry Ice Cream Dessert
Renee's Pear Crisp
Strawberry Cake and Frosting I
White Peach-Lavender Compote
Lemon Cream Cookie Bars
Applesauce Oatmeal Cookies
Chocolate Lava Cake with Coconut and Almond
Raisin Bread Pudding I
Cornflake Candy
Neapolitan Cheesecake
Chocolate Walnut Cookies
Cranberry Crunch Squares
Creamy and Tasty Eggnog Fudge
Peanut Butter Crispies I
The Best Valentine Sugar Cookies
Pie Crust III
Nana's Apple Crisp
Hermits with Wine
Bisquick Bars
Caramel Pie I
White Chocolate Cream Cake
Paloma Picante
Cuba Libre Cocktail
Apple Crisp II
Simple Moscow Mule
Bread Pudding II
Contact: [email protected]