1 tbsp. cornstarch
1 tbsp. cold water
1/2 c. boiling water
2 to 3 eggs (whites only)
pinch of salt
6 tbsp. sugar

Combine cornstarch and cold water. Stir in boiling water and cook until clear; cool. Whip egg whites with salt until fluffy. Using low setting, beat in sugar, 1 tablespoon at a time. Pour cooled cornstarch mixture over egg whites and beat until light and fluffy. Pile high on pie (spreading to the edge of pie crust). Brown lightly at 350°F for 15 minutes or until light tan. This is the best and most successful meringue I have ever used. When I make this recipe, I remember Marie with such fond memories. She was secretary to our Pastors at Upper Arlington Lutheran Church for many years.