Ann Landers' Best-Ever Lemon Pie and Meringue

Submitted by Cookin In Texas

"I got a lot of these. I bought tons of recipe boxes from an auction. They are all hand written cards. I just love celebrity recipes."

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 1⁄3 cup lemon juice
• 1 1⁄4 cups granulated sugar
• 6 tablespoons cornstarch
• 2 cups water
• 1 1⁄2 teaspoons lemon extract
• 3 egg yolks
• 3 tablespoons butter
• 2 teaspoons vinegar
• 1 (9 inch) baked pie crusts

• Never Fail Meringue

• 1⁄2 cup boiling water
• 6 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1⁄4 teaspoon salt
• 3 egg whites
• 1 teaspoon vanilla extract

directions

1. Mix sugar and cornstarch together in the top of a double boiler.
2. Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
3. Add to the rest of the sugar mix.
4. Cook over boiling water until thick around 25 minutes.
5. Now add the lemon extract, butter and vinegar and stir thoroughly.
6. Pour mixture into a deep 9-inch pie shell, and let cool.
7. Cover with meringue, and brown in oven.

8. MERINGUE:

9. Mix cornstarch and water in a saucepan.
10. Add the boiling water and cook stirring until thickened.
11. Let sit until cold.
12. With electric mixer on high speed, beat the egg whites until foamy.
13. Slowly add sugar, and beat until stiff.
14. Lower mixer speed then add salt and vanilla extract.
15. Gradually beat in cold cornstarch mixture.
16. 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.