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Ingredients
| lemon juice: 1/3 cup |
| granulated sugar: 1 1/4 cups |
| cornstarch: 6 Tbl |
| water: 2 cups |
| lemon extract: 1 1/2 tsp |
| eggs: 3 (yolks) |
| salted butter: 3 Tbl |
| distilled vinegar: 2 tsp |
| 9" pie shells: 1 shell (baked) |
| water: 1/2 cup (boiling) |
| granulated sugar: 6 Tbl |
| cornstarch: 1 Tbl |
| water: 2 Tbl (cold) |
| salt: 1/4 tsp |
| eggs: 3 (whites) |
| vanilla extract: 1 tsp |
Ann Landers' Best-Ever Lemon Pie and Meringue
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
7 serving(s)
Tags
- Mix sugar and cornstarch together in the top of a double boiler.
- Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
- Add to the rest of the sugar mix.
- Cook over boiling water until thick around 25 minutes.
- Now add the lemon extract, butter and vinegar and stir thoroughly.
- Pour mixture into a deep 9-inch pie shell, and let cool.
- Cover with meringue, and brown in oven.
- MERINGUE:.
- Mix cornstarch and water in a saucepan.
- Add the boiling water and cook stirring until thickened.
- Let sit until cold.
- With electric mixer on high speed, beat the egg whites until foamy.
- Slowly add sugar, and beat until stiff.
- Lower mixer speed then add salt and vanilla extract.
- Gradually beat in cold cornstarch mixture.
- Turn mixer back up to high and beat well. Spread meringue over cooled pie filling. Bake at 350°F for 10 minutes or until top is lightly browned.