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Title: Best-Ever Lemon Meringue Pie
Categories: Dessert Pie
Yield: 1 Servings
| PIE | ||
| 1 1/4 | c | Sugar |
| 2 | tb | Cornstarch |
| 2 | c | Water |
| 3 | Egg yolks | |
| 1/3 | c | Lemon juice |
| 1 1/2 | ts | Lemon extract |
| 2 | ts | Vinegar |
| 3 | tb | Butter |
| 1 | Baked, deep-dish 9" pie shell | |
| NEVER-FAIL MERINGUE | ||
| 1 | tb | Cornstarch |
| 2 | tb | Cold water |
| 1/2 | c | Boiling water |
| 3 | Egg whites | |
| 6 | tb | Sugar |
| 1 | ts | Vanilla |
| pn | Salt | |
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 350F 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 From: Sam Lefkowitz Date: 07-01-95 The South Bay Forum (112) Home-Cooki
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