Best Ever Lemon Meringue Pie

2
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Mix sugar and cornstarch together in the top of a double broiler. Stir in 2 cups of water.
2Combine 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.)
3Now add the lemon extract, butter and vinegar and stir thoroughly.
4Pour mixture into 9- inch pie shell and let cool.
5NEVER 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
6Turn 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.
7With 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.
8Gradually beat in cold cornstarch mixture.
Turn mixer again to high and beat well.
9Spread meringue over cooled pie filling.
Bake at 350 degrees for 10 minutes or until top is lightly brown.

About Best Ever Lemon Meringue Pie

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