Best-ever lemon meringue pie

8 servings

Ingredients

Quantity Ingredient
1¼ cup Sugar
6 tablespoons Cornstarch
2 cups Water
3 eaches Egg Yolks
⅓ cup Lemon Juice
1½ teaspoon Lemon Extract
2 teaspoons Vunegar
3 tablespoons Butter
1 each Baked deep 9-inch pie shell
1 tablespoon Cornstarch
2 tablespoons Cold Water
½ cup Boiling Water
3 eaches Egg Whites
6 tablespoons Sugar
1 teaspoon Vanilla
1 pinch Salt

Directions

NEVER-FAIL MERINGUE

BEST-EVER LEMON MERINGUE PIE

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

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Mix sugar and cornstarch in top of double boiler. Add water. Combine egg yolks and lemon juice; beat until well mixed. Add to sugar mixture. Cook over boiling water until thick, about 25 minutes. Add lemon extract, vinegar and butter; stir throughly. Pour mixture into pie shell and cool.

FOR MERINGUE, blend cornstarch and cold water in 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; beat until stiff but not dry. Turn mixer to low speed. Add vanilla and salt. Gradually beat in cornstarch mixture.

Turn mixer to high and beat well. Spread meringue over cooled pie filling.

Bake in preheated 350 F oven 10 minutes or until top is lightly browned.

Makes 8 servings.

From An Article: Ann Landers: Cabbie Gave Me This Lemon Meringue Pie Recipe, in Toronto Star 1 July, 1995.

Transcribed By: S. Lefkowitz

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