Country-Style Mile-High Meringue

There's something special about a homemade meringue. Light, fluffy, and beautifully golden, it has crowned classic one-crust pies for generations, especially lemon and Key lime pies. Not only is it delicious, but it also turns a simple pie into a show-stopping dessert worthy of any family gathering.

The secret to a beautiful, mile-high meringue is taking your time and following a few simple steps. Do that, and you'll be rewarded with a light, airy topping that's sure to impress and have everyone reaching for another slice.

Perfect Meringue for Topping Pies

Ingredients

For 8" Pie

2 egg whites

1/4 tsp. cream of tarter

1/8 tsp. salt

1/4 tsp. vanilla

1/4 cup sugar

For 9" Pie

3 egg whites

1/4 tsp. cream of tarter

1/4 tsp. salt

1/2 tsp. vanilla

6 Tbsp. sugar

For 10" Pie

4 egg whites

1/4 tsp. cream of tarter

1/4 tsp. salt

1/2 tsp. vanilla

1/2 cup sugar

Directions

1. Have egg whites at room temperature to obtain greatest volume. Place them in a medium bowl with cream of tartar, salt, and vanilla.

2. Beat with electric or hand beater, at medium speed, until entire mixture is frothy. Don't beat until eggs stiffen.

3. Add sugar, a little at a time, beating well after each addition. Don't under beat. Beat until sugar dissolves to help prevent beading (those brown syprup drops on top). To test, rub some of the meringue between your fingers to see if it's still grainy. The grains are undissolved sugar. Continue to beat until stiff, pointed peaks form when you lift beater slowly.

4. Place spoonsfuls of meringue around edge of pie filling, spreading it so it touches inner edge of crust to seal all around. This prevents shrinkage. Pile remainder of meringue in center of pie and spread to meet meringue around edge. If the filling is not covered completely, the oven heat may cause it to weep. Lift up meringue over pie in points with back of spoon.

5. Bake at 350° for 12-15 minutes, or until meringue peaks are golden brown. Too long baking may cause weeping. Cool gradually away from drafts.

Homestead Tip:

With egg whites plentiful in homestead kitches, many homesteaders may use 5 egg whites and 10 Tbsp. sugar to make a mile-high cover on their 9" or 10" pies.

You can substitute 1 tsp. lemon juice for cream of tarter when making meringues for lemon, lime, and orange pies. The acid in the juice gives the same result and a wonderful meringue!

We'd Love to Hear From You!

Have you tried this recipe, or do you have a family favorite of your own?

Share it with us in the comments below!

If you make this recipe, snap a photo and tag @TheFloridaHomesteader on social media. We may even feature your creation!

And don't forget to check back each week for new recipes, gardening tips, homestead projects, and stories celebrating real Florida living.

Y'all Come Back, Now