Recently, I found a recipe for a "No Weep" Meringue and it truly is just that; it is very stable and lasts in the fridge for at least 3 days without a DROP of liquid appearing. Where has this recipe been all my life? Oh.......and it tastes great too!!
"NO WEEP" MERINGUE
1 tablespoon cornstarch
1/2 cup + 2 tablespoons cold water
Bring this to a boil (whisking all the time) and cook until it gets very thick. Remove from heat and set aside to cool to lukewarm.
In a large glass or stainless-steel bowl (NO PLASTIC) beat three egg whites until they are thick and foamy (they shouldn't hold a peak yet).
With mixer on high, add 6 tablespoons sugar (one tablespoon at a time) beating well in between each addition. Add 1 teaspoon vanilla extract + a pinch of salt and beat until stiff and glossy.
With mixer running, add the lukewarm cornstarch mixture and beat on HIGH for 3-4 minutes.
Spread on filled and cooled 9" lemon pie. Bake at 350° for about 10 minutes or until meringue peaks begin to turn golden.
Keep finished pie in fridge.
