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Add a photoServings: 1
Ingredients
- 2 1/2 Tbsp. (20 g) cornstarch
- 3/4 c. (180 ml) water
- 1 1/4 c. (300 ml) egg whites
- 2 dsh Lemon juice (up to 3)
- 10 ounce (285 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
Directions
- (Makes sufficient to top 2 pies)
- 1. Combine the cornstarch and water in a small saucepan. Bring to a simmer while stirring constantly. Cook for about 1 minute till the mix is translucent/soft. Remove from the heat and set aside.
- 2. Whip the egg whites with the lemon juice till tripled in volume.
- Gradually add in the sugar and continue whipping till soft peaks form.
- 3. Still whipping, add in the vanilla and then the cornstarch mix, a little at a time. Whip the meringue to stiff peaks but be careful not to overwhip. Use immediately.
- Spread topping proportionately over surface of pie filling, spreading it into peaks and swirls and making sure it is attached to the pie crust all around the edges. Place pie on double sheet pans and bake at 375 F (190 C) for about 10 min or possibly till the meringue is nicely browned. Depending on pie filling used, pie may have to be refrigerated for several hrs before serving to allow the filling to set.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 803g | |
| Calories 1347 | |
| Calories from Fat 5 | 0% |
| Total Fat 0.54g | 1% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 521mg | 22% |
| Potassium 525mg | 15% |
| Total Carbs 305.28g | 81% |
| Dietary Fiber 0.2g | 1% |
| Sugars 286.61g | 191% |
| Protein 33.65g | 54% |
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