![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
1 Tbsp. cornstarch 2 tsp. cold water 1/2 c. boiling water 3 egg whites 1/4 tsp. cream of tartar 6 Tbsp. sugar 1/2 tsp. vanilla Blend the cornstarch and cold water in a pan. Add boiling water and cook stirring until thick and clear. Pour in a bowl and cool completely. Beat egg whites until foamy. Add cream of tartar and whip. Slowly add sugar and beat until stiff. Stir in vanilla into the cooked and cooled cornstarch mixture. Gradually beat into the egg whites. Spread over the pie from center to outside edges. Bake at 350 degrees for 12 to 15 minutes. Note: When baking a lemon or lime meringue pie, use the egg yolks for the pudding. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |