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best ever lemon meringue pie

(1 rating)
Recipe by
Linda Easley
Queen Creek, AZ

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.

(1 rating)
yield 6 serving(s)
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients For best ever lemon meringue pie

  • 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

How To Make best ever lemon meringue pie

  • 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.

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