Never-Ever-Fail Meringue...

means just what it says; never-fail. If you are like me after baking a lemon or cream pie and put meringue on top just have it pull away from the sides of the pie or start to see sweat beads on top, it is very frustrating. I finally found this recipe and it comes out perfect. You have my personal guarantee on this. Just follow the simple directions below and show it off.

INGREDIENTS:
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 cup boiling water
• 1 teaspoon vanilla extract
• 3 egg whites
• 6 tablespoons white sugar
• 1 pinch salt
________________________________________
DIRECTIONS:
1. Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
2. Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9 inch pie.
3. Bake at 350 degrees F (175 degrees C) for 10 minutes.