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How To Whip Up High Meringue For Lemon Meringue Pie

How To Whip Up High Meringue For Lemon Meringue Pie

Whipping Up High Meringue for Lemon Meringue Pie

There’s nothing quite like the light and fluffy texture of a perfectly whipped meringue topping on a tangy lemon meringue pie. Achieving that high meringue can be a bit tricky, but with the right technique and a little patience, you can create a show-stopping dessert that will impress your friends and family. Here’s how to whip up high meringue for your lemon meringue pie:


  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract


  1. Prep Your Equipment: Before you start, make sure your mixing bowl and beaters are clean and completely dry. Any grease or moisture can prevent the egg whites from reaching their full volume.
  2. Separate the Eggs: Carefully separate the egg whites from the yolks, making sure not to get any yolk in the whites. Even a small amount of yolk can prevent the whites from whipping up properly.
  3. Start Whipping: In the clean, dry mixing bowl, beat the egg whites on medium speed until they become frothy.
  4. Add the Cream of Tartar: Once the egg whites are frothy, add the cream of tartar. This helps stabilize the egg whites and create a higher, more stable meringue.
  5. Gradually Add Sugar: With the mixer still running, gradually add the granulated sugar, about a tablespoon at a time. Continue beating until the sugar is fully incorporated and the meringue forms stiff, glossy peaks.
  6. Finish with Vanilla: Finally, beat in the vanilla extract until it’s fully combined.

Now that you’ve whipped up your high meringue, it’s time to spread it over your lemon filling and bake the pie until the meringue is golden brown. Be sure to seal the meringue to the edges of the crust to prevent it from shrinking or weeping. Once the pie is baked and cooled, you’ll have a beautiful and delicious dessert that’s sure to impress!

Whipping up high meringue for a lemon meringue pie takes a bit of practice, but once you’ve mastered the technique, you’ll be able to create stunning pies that are as delicious as they are beautiful. So, roll up your sleeves, grab your ingredients, and get ready to whip up the perfect meringue for your next dessert masterpiece!

Want to learn more about whipping up the perfect high meringue for your lemon meringue pie? Join the discussion in the Baking and Desserts forum and share your tips and tricks with fellow baking enthusiasts.
What are the key ingredients for making high meringue for lemon meringue pie?
The key ingredients for making high meringue for lemon meringue pie are egg whites, cream of tartar, and sugar. These ingredients are essential for creating a stable and fluffy meringue that will hold its shape when baked.
How do I ensure that my egg whites are at room temperature before whipping them for the meringue?
To bring the egg whites to room temperature, simply separate the eggs and let the whites sit at room temperature for about 30 minutes before using them. This will help the egg whites whip up into a higher and more stable meringue.
What is the best way to whip the egg whites for the meringue?
When whipping the egg whites for the meringue, it’s best to use a clean, dry bowl and beaters. Start at a low speed and gradually increase to high speed as the egg whites become frothy. Add the cream of tartar to stabilize the foam, then gradually add the sugar while continuing to beat until stiff peaks form.
How do I prevent the meringue from weeping or shrinking after baking?
To prevent the meringue from weeping or shrinking, make sure to spread the meringue over the hot filling, sealing it to the edges of the crust. This will help create a tight seal and prevent any moisture from escaping, which can cause the meringue to weep or shrink.
Can I add flavorings to the meringue for a unique twist?
Yes, you can add flavorings such as vanilla extract or lemon zest to the meringue for a unique twist. Simply fold in the flavorings gently after the stiff peaks have formed to ensure the meringue maintains its volume and stability.
How long should I bake the meringue on the lemon meringue pie?
Bake the lemon meringue pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to prevent over-browning, and be sure to let the pie cool completely before slicing and serving.

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