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Ann Landers Best-Ever Lemon Pie & Mering




Source of Recipe


Posted by Wanderer. Source: Ann Landers column


Recipe Introduction


“... have I got a treat for you! It is the world’s best (and easiest-to-make) lemon meringue pie. No, this is not a recipe my grandmother gave me. It is one I got about 15 years ago from a cab driver in New York.”


List of Ingredients




Best-ever lemon pie:
1 baked 9-inch pie shell
1-1/4 cups sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1-1/2 teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter

Never-fail meringue:
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla
pinch of salt


Recipe



Pie: Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick--about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter, and vinegar; and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.

Meringue: Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With 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; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well. Spread meringue over cooled pie filing. Bake at 350 degrees for 10 minutes or until top is lightly browned.