Catherine Spratt’s Never Fail Meringue

Ingredients

• 1/2 cup water
• 1 tablespoon cornstarch
• 2 tablespoons sugar
• 3 egg whites, fresh and at room temperature
• 6 tablespoons sugar

Steps

1. Mix the water, cornstarch and 2 tablespoons sugar in a small pan. Cook until clear, then let it cool.
2. Beat the egg whites in a large bowl at slow speed.
3. Increase the speed and add the cooled cornstarch mixture and the 6 tablespoons sugar a little at a time, alternating them.
4. Beat until stiff and shiny. Spread on top of the pie.
5. Bake at 400 degrees for 10 minutes.

Notes

Enough meringue to top one pie.

Rosie Lee kept more than one card of this recipe: one signed by Catherine Spratt on a “Weighing My Thoughts” card, and a second handwritten copy on a bluebird card. Both are shown below.

On the bluebird card a word in the lower left corner is blacked out.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.