Written by Lisa Updated on August 5, 2023 in Dessert
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No one likes sticky beads forming on top of their pie, or a damp sticky layer between pie filling and topping, especially after making the effort to create something special. Aunt Hen had a solution. She discovered Meringue That Won’t Weep and she still loved to share the recipe with friends and family well into her eighties.
The Flavor of Summer
The long spell of hot weather that was hovering over the Pacific Northwest has broken now. The skies are bright and brushed with wispy clouds and the morning air feels cool against my skin. That cooler air beckons me back into the kitchen. Still the heat is simmering in my mind as I stir my kitchen memories on a quiet Monday morning.
When I was a child something was always happening in the kitchen, no matter the ambient temperature. Even on the hottest summer days there was food to prepare and people to be fed. Fried chicken takes a skillet of hot grease to transform it into crisp tender mouthfuls of southern perfection. Corn on the cob takes a kettle of boiling water to bring out its bright color and juicy sweetness. Even summer salads made with pasta or potatoes must be prepared on the stove top.
Many a dreamy summer dessert that is regarded as “cool” or “tart” also spends some time in a hot oven. Think of Baked Alaska, or the mountains of foam piled invitingly high on top of a Lemon Meringue Pie. Even these refreshing desserts need some heat to set those golden peaks. The alchemy of the kitchen is almost always hot work! To delight and nourish family and friends, someone has to do it. When I was a girl that someone was Aunt Hen.
Kitchen Alchemy
Of course there are dishes that can both feed a family and avoid the heat. These days if you can’t stand the heat there is no shame in getting out of the kitchen. Times have definitely changed.
Back when I was a girl those options were fewer. Produce from the garden needed to be cooked or preserved. Having grown up on a farm during the depression, and ever thankful for its abundant produce, Aunt Hen was reluctant to let any food go to waste. What’s more, relying on what are now common alternatives to cooking an evening meal were then thought to reflect a lazy character or a lack of thrift. Besides packaged foods and deli selections were pricier than home cooked, and take-out was harder to come by.
I think my aunt considered those options beneath her dignity for much of her life. My uncle worked hard and when he was alive Aunt Hen saw it as her responsibility to feed him well. To her that meant preparing hot home cooked meals, regardless of the season. She took pride in her skills in the kitchen and the pleasure others took in the food she prepared.
Later in life she had my brother, my dad and me to feed. Despite those changes in circ*mstances, she still took her role as the family cook seriously. Even after my brother and I moved away from home, summer visits to Aunt Hen’s often found her standing in her fragrant, steamy kitchen. There she would be stirring something over the hot stove, sweat rising on her brow as a box fan at the periphery of the room blew a scant breeze her way.
Avoiding Tears With a No-Weep Meringue
On one hot summer morning she offered to make a pie for me to take to my grandfather’s house later that day. As she cooked she carefully showed me how she made a meringue topped pie. We cooked the filling and smoothed it into the waiting pie shell. Then we beat the egg whites until frothy and followed one of her favorite recipes to create an impressive meringue that she confidently told me, “Would Not Weep!”
Back then, I wasn’t even aware that meringue could tend toward weeping. Pies were not my favorite dessert and I didn’t give much thought to their personal problems, to what made a pie perfect or what caused it to be a disaster.
Now I understand that weeping meringue is an age-old problem. No one likes sticky beads forming on top of their pie, or a damp sticky layer between pie filling and topping, especially after making the effort to create something special. No, weeping meringue can be a real challenge to bakers, especially when it is humid. And believe me, there are few places more humid than Aunt Hen’s kitchen, near the banks of the Ohio River, on a summer’s day.
While weeping meringue is a real problem, Aunt Hen had a solution. She had discovered a No-Weep Meringue and she loved to share the recipe well into her eighties. Even after she had moved to a nursing home, Aunt Hen would call me and ask me to look up the recipe for her. She would direct me to her cookbooks and have me pull out the blue one. With my heart melting in my chest, I would gently open her old cookbook to page 13 and read aloud the carefully handwritten recipe that she eagerly wanted to share with a new friend:
Meringue That Won’t Weep
Course: DessertCuisine: AmericanDifficulty: Easy
Servings
1
pie
Prep time
15
minutes
Cooking time
30
minutes
Total time
45
minutes
Weeping meringue is an age-old problem, but Aunt Hen had a solution. She discovered a recipe for No-Weep Meringue that she loved to share.
Ingredients
1 Tablespoon (7.5 grams) cornstarch
2 Tablespoons (25 grams) sugar
1/2 cup water
3 egg whites (preferably at room temperature)
6 Tablespoons (75 grams) sugar
Directions
- Stir together cornstarch, sugar and water in a small saucepan. Cook mixture over medium low heat, stirring continuously, until thick and translucent, about 3 to 5 minutes. (The mixture will begin to bubble and thicken but may remain cloudy). Set aside.
- Beat egg whites until foamy and beginning to peak (At this stage the meringue forms a soft mound or a soft peak that quickly falls over as the beaters are pulled out of the mixture). Add the cooled cornstarch mixture.
- Continue beating the egg whites while gradually adding 6 Tablespoons of sugar. Beat until very creamy. (At this stage the meringue will be glossy and the peaks will hold their shape as you pull the beaters from the mixture. If you are using a handheld mixer, turn the mixer upside down. The peak of the meringue left on the beater should remain upright).
- Pile meringue on pie filling (this Lemon Pie Filling is a good choice) spreading it to touch the edge of the crust all around.
- Bake 30 minutes at 325F, or until the top is kissed with a golden brown color.
- Serve with confidence and enjoy!
Notes
- Recipe Source: From page 13 of Aunt Hen’s “Favorite Recipes” (the blue volume).
43 Comments
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Jessica
June 6, 2024 at 4:07 am ·Reply
FINALLY!!!!!!! I have ALWAYS struggled with weepy meringues that are so hard to cut clean! I will use and cherish this recipe forever. Beautiful meringue. Beautiful, clean slices!
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August 5, 2023 at 9:18 am ·Reply
I’m making a chocolate pie and I bake the pie crust first and then add the filling and then merigue. If I bake for 20-30 minutes what does that do to the already baked crust and filling?
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Lisa
August 5, 2023 at 12:19 pm
Great question, Marilyn! For a meringue topped pie I pre-bake the pie shell to a light golden brown. (See my recipe for Lemon Meringue Pie. A chocolate cream pie filling works the same way). After the pie shell cools add the prepared creamy pie filling and, while still warm, top with meringue. Baking the meringue for 20-30 minutes at 325F, or until the meringue is lightly golden, will not over-bake the crust or negatively impact the pie filling.
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Ken
February 13, 2023 at 5:00 pm ·Reply
I had my doubts, but…WOW!
After a pie I made on Saturday had more tears than a room full of people peeling onions I knew I needed to give this recipe a shot. I made an identical pie today, a very warm and humid day, and no one shed a tear, not even the pie. The pie was good, the meringue came out perfect, and I’m a happy pie maker.
My reservations were based on fears that the texture and taste would be far from “real” meringue. I was worried for nothing. Except got the lacks of “tears” I couldn’t tell the difference.-
Lisa
February 13, 2023 at 5:07 pm
Thank you for sharing your success, Ken. I’m glad to hear that Aunt Hen’s recipe worked out well for you. Cheers!
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Unknown
November 4, 2023 at 2:09 pm
Totally went flat when added cornstarch mixture. So disappointing.
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Lisa
See AlsoNo Weep, No Shrink Meringue Recipe - Food.comHow to Keep Meringue from Weeping: 9 Steps (with Pictures)Why Is My Meringue Flat? (And How to Prevent It) - Baking Kneads, LLCEasy No Weep Meringue Recipe - Perfect Meringue Every Time!November 5, 2023 at 4:26 pm
Unknown – I’m sorry to hear that your meringue went flat! I’m not sure what might have gone wrong. Did you allow the cooked cornstarch mixture to cool before adding it to the egg whites? The only other thing that comes to mind is the possibility that a little egg yolk or other fat got into the egg whites. Traces of egg yolk can prevent egg whites from beating properly.
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Caroline
December 4, 2021 at 12:53 am ·Reply
Weeping is caused by undissolved sugar in the meringue. Beat until you cant feel the grains. The meringue needs to go on a HOT filling to stabilise the meringue.
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James Petty
November 3, 2021 at 1:05 pm ·Reply
If I were to make 2 pies would I double the cornstarch, water, and sugar to be cooked in a sauce pan. I used this recipe to make the meringue for 1 pie and it did not weep but i needed to make 2 pies one day so I did double the corn starch, water, and sugar and after I set this aside to cool it thickened like jello. I did go ahead and add to the egg whites and after browning the meringue and while removing the pies from the oven a steady clear stream of liquid came out from under the meringue on both pies. I was able to tilt both pies to remove most of the liquid. They were both salvageable. Any help is greatly appreciated.
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Lisa
November 3, 2021 at 8:31 pm
It sounds like you may have overcooked the doubled cornstarch mixture. The cooled mixture should look like a gel but it should not be firm like set jello. Otherwise your method sounds fine. There should be no problem in doubling the recipe to make meringue for two pies. In any case, I am sorry about the liquid on your pies but it is great to hear that you were able to salvage them. I hope this technique will work better for you next time, as it did on your first attempt.
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Tracey L Boucher
September 26, 2021 at 1:44 pm ·Reply
Hi, I saw your photo of the recipe for the no weep merange. I really think you should consider publishing the cookbook in it’s entirety perhaps as is…I know a lot of cookbook collectors ( me being one of them) that would jump at the chance to buy this. Best regards, Tracey.
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Kay M Luther
August 30, 2021 at 11:33 am ·Reply
Do you put the meringue on hot pue filling or cooled?
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Lisa
September 17, 2021 at 5:44 pm
Hi, Kay! The pie filling doesn’t need to be cool before adding the meringue on top. Many recommend putting the meringue layer on the pie while the filling is still hot but Aunt Hen never made a point of that either. We just smoothed the filling in the pie crust and then made the meringue layer as the next step. I hope that helps!
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Samantha LaBonty
July 6, 2021 at 6:19 pm ·Reply
I am super excited to try this recipe. I know you beat the mixture until it’s very creamy but does that mean it doesn’t form stiff peaks?
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Lisa
July 6, 2021 at 7:27 pm
Good question, Samantha! You are definitely on the right track. The finished meringue should be creamy but should also hold stiff peaks.
Aunt Hen taught me to lift the mixer and hold the beaters upside down to make sure the stiff peaks held up before spreading the meringue on top of the pie. -
Marjorie Flowers
January 22, 2022 at 5:13 pm
How many things can go wrong??? First off, the cornstarch mix never got clear. After 20 minutes, it was sort of a translucent grey, so I stopped. Then I let it cool — it was stiffer than jello! But I decided to try it anyway. Next I started whipping the eggs. Should it be foamy or should peaks begin to form? I’m not sure how it can be both ways. Apparently (maybe?), I should not have waited till peaks. I added the pan of glob and beat it until the big chunks were gone. And of course, that was too long — the meringue broke. So I spread it as best I could, and picked out the specks of gummies, or at least the ones on top. Pie is in the oven now. A pretty unappetizing-looking thing, but it was an experiment….
I really do want to know where I went wrong.
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Lisa
January 22, 2022 at 9:54 pm
Hi, Marjorie! I’m sorry to hear about your difficulties. Your point about the directions is well taken. It can be difficult to describe the process in terms that are easily understood. In response I have added a few additional notes to the recipe posted here.
Regarding Step #1 – You are right to say that the cornstarch mixture can be described as “a translucent grey” rather than simply “clear.” Also, be careful not to use too much cornstarch. It should not be packed into the Tablespoon to measure, but rather stir the cornstarch before lightly filling the Tablespoon. (I added a weight measurement for more clarity.) Then cook the mixture over medium low heat, stirring constantly, until it begins to bubble and thicken. It should be ready in about 3 to 5 minutes from the time you set the pan on the burner.
In Step #2 – The egg whites should be beaten until they are foamy and soft peaks begin to form. Be careful not to overbeat at this stage.
In Step #3 – After adding the cornstarch mixture, gradually add the sugar while beating until the meringue is creamy and stiff peaks form.
I hope that helps. Thank you for your willingness to give the recipe a try!
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Mary Jo Morgan
March 17, 2021 at 5:02 pm ·Reply
Lisa,
I cannot tell you how much I enjoyed reading your post. It brought B.A.A. k so many wonderful memories of visits with Aunt Hen and Aunt Betty. We were so very blessed with them.
You have a beautiful gift in sharing memories. You made my day.
Much love,
Mary Jo-
Lisa
March 24, 2021 at 10:15 am
Hi, Mary Jo. Thanks for stopping by at My Own Sweet Thyme. It is a sweet encouragement to hear from family who share in the fabric of my stories. I’m so glad that you enjoyed the post!
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Peggy Berryman
March 14, 2021 at 7:41 am ·Reply
Thanks Lisa! Can’t wait to try this. Meringue has been the bane of my existence! Lol!
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Lisa
March 15, 2021 at 3:06 pm
Hi, Peggy. Great to hear from you! I hope this recipe will make all the difference. Enjoy your pie!
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Anonymous
June 12, 2018 at 6:54 pm ·Reply
I first saw this meringue recipe in the late 60's in Woman's Day. The accompanying pie filling recipe took half a day to make, but was a home run, out of the park, recipe!!
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Boop
November 21, 2015 at 6:52 pm ·Reply
I have tried the cooked cornstarch/water recipe for meringue. I did not work for me. So much water seeped out of the pie it turned the crust soggy & I had to throw it out.
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Anonymous
September 3, 2014 at 7:01 pm ·Reply
I've used this here recipe several times now, and I have to say, it WORKS! Your meringue will not weep, even after being in the fridge a couple of days (that is IF your pie lasts that long)! Thank you for posting the recipe and also for the sweet story of Aunt Hen. ;o)
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Lisa
August 8, 2013 at 4:27 pm ·Reply
sandollar1970 – Thank you for your question!
Correct. The pie crust is pre-baked. For Lemon Meringue Pie you then make the filling, smooth it into the pre-baked pie crust, top it with Meringue That Won't Weep and bake it at 325F until lightly browned on the top, about 30 minutes.
You can also use Meringue That Won't Weep to top other pies. Again, spread the meringue mixture over the pre-baked and filled pie crust and bake at 325F until the top is golden. -
sandollar1970
August 8, 2013 at 1:48 pm ·Reply
The pie crust is pre baked?. Correct? Then you bake to brown meringue for thirty mins?. Thank you for any info.
Marty -
Lisa
October 31, 2011 at 9:13 pm ·Reply
Anonymous – Thank you so much for your kind remarks! Aunt Hen would be so delighted to see you benefit from what was one of her favorite recipes. What's more she would make no apologies for using a boxed mix for the pie filling. She believed in using what worked and what her guests liked. She was known to use boxed mixes from time to time and it never tarnished her reputation as a fine cook one bit!
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Dorothy Beck
December 13, 2021 at 7:55 pm
I was so excited when I used the No Weep Meringue recipe for Thanksgiving. For the first time in 40 plus years, this was the first time my meringue was happy and no longer wept. Thanks, Aunt Hen.
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Anonymous
October 31, 2011 at 8:59 pm ·Reply
I was skeptical, very skeptical, but this recipe WORKS!!! Thank you! Thank You to Aunt Hen! I made a lemon meringue pie, (I used Jello cooked lemon pie filling, it tastes pretty darn good for a box mix) and made the meringue as directed… it didn't weep one bit, not one bit, even after being overnight in the fridge! Yay! I know I must sound like a bit too emphatic, but we lemon meringue pie enthusiasts know all about the heartache of weeping meringue, and this recipe actually works as Aunt Hen promises. Try it yourself.
(sorry, I just haven't made lemon meringue pie in a long, long time, because I used to have to pour off what seemed like cup fulls of meringue weep each time, didn't matter what new recipe or trick I tried. Hat's off to Aunt Hen and you for sharing her secret. -
Sheila
September 16, 2010 at 4:43 am ·Reply
Lemon meringue pie is my husband's favorite, and I'm always on a quest for the perfect recipe. Your meringue is intriguing…can't wait to try it!
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Valerie Harrison (bellini)
August 13, 2009 at 12:56 pm ·Reply
Weeping meringue is defintely a concern. I enjoyed reading your post about your aunt.
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Bunny
August 12, 2009 at 7:49 pm ·Reply
Awe I loved your story. Well your Aunt hen's tip is going into my recipe book it's a great tip!
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theUngourmet
August 12, 2009 at 7:40 pm ·Reply
Your post is beautifully written and I enjoyed reading it very much! I actually have had it up on my computer since yesterday. I wanted to have a few minutes to read it without feeling rushed.
You meringue is terrific! I've never tried making it. I think I have been worried that it wouldn't come out right.
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Juliana
August 12, 2009 at 7:19 pm ·Reply
Lovely story…and thank you for the recipe, I'll definitely try…I love meringue!
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Katherine Roberts Aucoin
August 12, 2009 at 7:08 pm ·Reply
Lemon meringue pie is my ALL time favorite pie. I haven't made it because I am afraid of meringue. After reading this post, you have inspired me.
Very lovely post!
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Cathy
August 12, 2009 at 2:47 pm ·Reply
Lisa, you've gotten my taste buds all tuned up for a lemon meringue pie. Thanks for sharing your meringue techniques. I think I need to use up my extra lemons today and make a pie.
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Debbie
August 12, 2009 at 6:13 am ·Reply
Thank you, I have always had trouble with my meringues. Lemon Meringue pie is one that my son ask for his birthday. I can't wait to try this.
I do like hearing about your family! It's a great way to get to know you better. -
the southern hostess
August 11, 2009 at 11:52 pm ·Reply
What a great post! Thanks for sharing!
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Nic
August 11, 2009 at 11:21 pm ·Reply
Just gorgeous! Loved reading about your Aunt.
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grace
August 11, 2009 at 6:11 pm ·Reply
what a lovely little homage to your aunt, and what a great tip! nothing worse than a crybaby meringue. 🙂
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June
August 11, 2009 at 5:10 pm ·Reply
Lovely post and a great tribute to your Aunt Hen. I'm sure she'd be very proud of you and even more pleased by your memories. Thank you too for sharing her meringue recipe/method. I can't wait to try it.
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KathyB.
August 11, 2009 at 8:48 am ·Reply
I LOVE your blog. Noble Pig sent me here. Lemon meringue pies are one of my specialties, so i do appreciate this post.
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Anonymous
August 11, 2009 at 6:26 am ·Reply
I like the story of great aunt hen! Nice to see some family history! I remember her and miss her.
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