Best Ever Lemon Meringue Pie

Linda Easley

By
@lsealsey

This is a recipe that Ann Landers put in her column years ago. She said, "I got this recipe from a taxi driver in New York 20 years ago."
My husband loves Lemon Pie, so I had to try it. To this day I still make this.
My granddaughter made this a few months back and fell in love with it. The picture showing is the one she made. The recipe is very simple. You definitely won't be disappointed.


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Comments:

Serves:

6

Prep:

25 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1
baked 9-inch pie shell
1-1/4 c
sugar
6 Tbsp
cornstarch
2 c
water
1/3 c
lemon juice
3
egg yolks ( save egg whites, set aside for meringue)
1-1/2 tsp
lemon extract
2 tsp
vinegar
3 Tbsp
butter

Directions Step-By-Step

1
Mix sugar and cornstarch together in the top of a double broiler. Stir in 2 cups of water.
2
Combine egg yolks with lemon juice and beat until well mixed; Add to sugar mixture.
Cook over boiling water until thick- about 20 minutes. ( This does away with the starchy taste.)
3
Now add the lemon extract, butter and vinegar and stir thoroughly.
4
Pour mixture into 9- inch pie shell and let cool.
5
NEVER FAIL MERINGUE

1 tablespoon of cornstarch
2 tablespoons cold water
1/2 cup boiling water
Three egg whites
6 tablespoons sugar
1 teaspoon vanilla
Pinch of salt
6
Turn oven on to 350 degrees.
Blend cornstarch and cold water in a sauce pan.
Add boiling water and cook, stirring until clear and thickened.
Let stand until completely cold.
7
With the electric beater at high-speed beat egg whites until foamy.
Gradually add sugar and beat until stiff but not dry. Turn mixer to low-speed and add salt and vanilla.
8
Gradually beat in cold cornstarch mixture.
Turn mixer again to high and beat well.
9
Spread meringue over cooled pie filling.
Bake at 350 degrees for 10 minutes or until top is lightly brown.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American