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1
Preheat oven to 350 degrees.
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2
In a small saucepan mix the cornstarch and cold water thoroughly.
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3
Add boiling water to cornstarch mix and heat to a boil over low-med heat. Stir constantly.
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4
When it thickens; take off heat and place pan in cool water to cool it down to room temperature BEFORE you add it. Let this rest while starting the next steps.
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5
Separate 3 egg whites (make sure not even a drop of yolk gets in bowl or it will completely ruin your meringue) and place in a mixing bowl.
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6
Add lemon juice or vanilla; beat until is stands in soft white peaks (it may take awhile, don't cut the beating short)
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7
Add sugar ONE Tbs at a time; beat the heck out of the meringue after EACH individual Tbs of sugar is added.
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8
Keep beating until meringue is glossy and has firm peaks (it will be really shiny and stand straight up on its own).
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9
Take your saucepan with the cornstarch mix (make sure it is at room temperature) and spoon in all of the mix at once to the meringue; blend well.
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10
Make sure your pie filling is HOT; starting around the crust add meringue in BIG spoonfuls, press firmly at first to make sure there are NO air pockets and crust is sealed ( I get down eye level with it just to be sure).
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11
When meringue has totally covered the pie filling, make little peaks with a spoon to fancy it up.
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12
Bake for about 15 minutes; the meringue will weep if undercooked so make sure it is nicely browned. Use a toothpick when you think it is done, if it comes out clean the meringue is done!
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13
If you have done all of these steps you should have a perfect meringue, if you use any shortcuts or slack your meringue will suffer.
