Tag Archives: Meringue

Betty’s Killer Meringue for Cream Pies

In this video, Betty demonstrates how to make a Killer Meringue for Cream Pies. This meringue is made of sugar syrup that is beaten into egg whites. It is gorgeous, and it comes out perfect every time! Ingredients: ¾ cup water ¼ cup plus 2 tablespoons sugar 1 tablespoon cornstarch 3 egg whites, at room temperature dash of salt 1 teaspoon vanilla extract In a small saucepan, combine ¾ cup water, ¼ cup plus 2 tablespoons sugar, and 1 tablespoon cornstarch. Stir until blended. Place over medium heat and cook, stirring constantly until transparent and thickened. In a large mixing bowl, combine 3 egg whites and a dash of salt. Beat with an electric mixture until frothy. Add 1 teaspoon vanilla, and continue beating while gradually pouring cooked syrup into egg whites. Beat 3 minutes, or until stiff. Do not over-beat. Spread over the top of a cream pie and bake at 425 degrees (F) for 5 to 8 minutes. Lovely meringue! I hope you enjoy this recipe! –Betty 

Betty’s “To Die For” Lemon Meringue Pie

In this video, Betty demonstrates how to make her “To Die For” Lemon Meringue Pie. This is the quintessential Southern version of homemade lemon meringue pie. It is a beautiful pie, and the taste is out of this world!


  • 3 egg yolks (Save the 3 egg whites for meringue; let egg whites sit at room temperature.)
  • 1 ½ cups water
  • ½ cup lemon juice
  • 1 ¼ cups sugar
  • 1/3 cup cornstarch
  • 3 tablespoons butter
  • 2 teaspoons white vinegar
  • 1 ½ teaspoons lemon extract
  • 9-inch baked Betty’s Super Easy Press-in-Pan Pie Crust

Betty’s Killer Meringue for Cream Pies:

Combine 3 egg yolks, 1 ½ cups water, ½ cup lemon juice, 1 ¼ cups sugar, and 1/3 cup cornstarch in the top of a double boiler. Mix well. Bring water to a boil in double boiler; reduce heat, and cook egg mixture over hot water, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3 tablespoons butter, 2 tablespoons white vinegar, and 1 ½ teaspoons lemon extract, making sure that all ingredients are incorporated into the pie filling. Pour immediately into baked 9-inch pie crust, and smooth out the top with the back of a spoon. Make meringue for topping and spread meringue over warm filling, sealing to edge of pie crust. Bake at 425 degrees (F) for 5 to 8 minutes, or until lightly browned. Cool before serving.

This is a light-tasting pie that is sweet, tart, tangy, and delicious! I hope you love it! Love, Betty ♥♥♥♥♥

Video Rating: 4 / 5

1:2:3 Swiss Meringue Buttercream!

visit DyannBakes.com for full recipe. Don’t have time to bake a cake from scratch? That’s okay! Make the cake from a “box” and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It’s the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!
Video Rating: 4 / 5

Get recipe:divascancook.com This no bake cheesecake recipe was printed on a can of sweetened condensed milk back in the day. My grandmother made the hell out of it to the point I got sick of it. I can see why she loved it so much. It comes together in minutes with only 4 ingredients and taste sooooo divine! I was craving this childhood throwback so I whipped some up for my fam. Now I’m back in love with this creamy, sweet, tart and decadent no bake cheesecake. I’ve already made it twice this month and have plans to make it again with a shortbread cookie crust and a lemon raspberry glaze. Music by Kevin Macleod
Video Rating: 4 / 5