How to Make Meringue Tops for Pies
Nothing crowns a citrus pie more royally than fluffy white meringue, its peaks turned golden brown in the baking. It’s simple and easy to make your pie look spectacular! Meringue—mmmm!
Lemon Meringue, Key Lime Meringue, Orange Meringue, Grapefruit Meringue—no matter what’s underneath it! Consider making any meringue-topped pie with a graham cracker pie crust.
Ingredients
4 egg whites
1 Tbsp (15cc) cornstarch
1 Tbsp (15cc) sugar
1/3 cup (8cl) water
1/2 tsp (2.5ml) vanilla extract
1/4 tsp (2.5ml) cream of tartar
1/2 cup (95g) sugar
Instructions
Preheat the oven to 350°F (175°C) and place the oven rack in the middle. (Hint—the meringue will be tall, so make sure it won’t touch the top of the oven when it rises!)
In a small pan, combine the cornstarch, 1 Tbsp (15cc) sugar, and the water. Cook for several minutes over medium heat, stirring constantly. The mixture will thicken and become translucent. Cool it.
Beat the egg whites until frothy, then add the vanilla, cream of tartar, and 1/2 cup (95g) sugar. Beat until foamy. Add the cornstarch-sugar-water mixture and continue beating until the meringue forms soft peaks; if you lift some with a spoon or spatula, it should form a peak that stands up. The meringue will also look shiny.
Uncover your pie and spread the meringue over the filling. Start by spreading it around the edges, being sure to seal the edges of the crust. Pile the meringue into the middle of the pie and make some decorative swirls with your spatula. There will be a lot of meringue!
Bake for about 20-25 minutes at 350°F (175°C). The meringue should be lightly browned on top. Check it frequently for the last 5-10 minutes to make sure the peaks don’t burn.