best ever lemon meringue pie

Name: Best Ever Lemon Meringue Pie
Prep time: 25 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 - baked 9-inch pie shell; 1-1/4 cup(s) sugar; 6 tablespoon(s) cornstarch; 2 cup(s) water; 1/3 cup(s) lemon juice; 3 - egg yolks ( save egg whites, set aside for meringue); 1-1/2 teaspoon(s) lemon extract; 2 teaspoon(s) vinegar; 3 tablespoon(s) butter

(1 RATING)

143 Pinches 2 Photos

Linda Easley

Queen Creek, AZ

Updated on Apr 16, 2013

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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This is the one my granddaughter made herself. She was so proud of it.

prep time 25 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 - baked 9-inch pie shell
1-1/4 cup sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 - egg yolks ( save egg whites, set aside for meringue)
1-1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter

How To Make best ever lemon meringue pie

Step 1

Mix sugar and cornstarch together in the top of a double broiler. Stir in 2 cups of water.

Step 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.)
Step 3

Now add the lemon extract, butter and vinegar and stir thoroughly.
Step 4

Pour mixture into 9- inch pie shell and let cool.
Step 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
Step 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.
Step 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.
Step 8

Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well.
Step 9

Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly brown.
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