Ann Landers' Best-Ever Lemon Pie and Meringue

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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