Ingredients
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2 eggs, separated, at room temperature
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1 tablespoon butter
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1 cup plus 2 tablespoons sugar, divided
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2 tablespoons cornstarch
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1 cup boiling water
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2 tablespoons apple cider vinegar
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1 teaspoon fresh lemon juice
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1/4 teaspoon cream of tartar
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1/2 teaspoon vanilla extract
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1 baked 9-inch piecrust
Instructions
- Preheat oven to 350°F.
- In a heavy saucepan, combine the egg yolks, butter, 1 cup of the sugar and cornstarch.
- Stir in the boiling water and vinegar.
- Cook over low-medium heat, stirring constantly, until mixture thickens.
- Stir in lemon juice.
- Pour filling into baked 9-inch piecrust.
- Beat the egg whites until foamy.
- Continue beating, gradually adding the 2 tablespoons sugar, cream of tartar and vanilla, until stiff peaks form.
- Spread meringue over hot filling, sealing to edges.
- Bake for 12 to 15 minutes until meringue is lightly browned.
Notes
To minimize “weeping,” spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut better with a wet knife blade.
