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Gold-Tipped Meringues

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
Meringues decorate more 1-crust pies than all other toppings put together. And they glorify more lemon pies than any other kind. That’s partly because lemon meringue pies long have been farm favorites. But there are other reasons. Meringues are easy to make, too, and they glamorize pies that are lighter endings for hearty meals than 2-crust specials. Then, the practical cook makes meringues with the egg whites left over from fillings that call for yolks.

To be successful with meringue toppings all you need do is follow the directions in our recipes. Do pay special attention to dissolving the sugar in the egg whites and to spreading the meringue over the top of the filling so that it touches the edge of the crust around the pie. To keep the topping high and handsome, the way it comes from the oven, protect it from drafts. Home economists sometimes make a screen of stiff paper to stand up around the pie to divert wandering breezes. Let pie cool on rack at least 1 hour.

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