Ann Landers' Best-Ever Lemon Pie & Meringue
Recipe: #19324
May 27, 2015
Categories: Desserts, Lemon, Baby Shower, Brunch, Easter, Fathers Day July 4th, Labor Day, Mothers Day, Potluck, Thanksgiving, Vegetarian, Pies, more
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Original is 6 servings
Ingredients
- NEVER-FAIL MERINGUE
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- FOR THE PIE
Nutritional
- Serving Size: 1 (310.9 g)
- Calories 696.1
- Total Fat - 38 g
- Saturated Fat - 15.3 g
- Cholesterol - 1333.5 mg
- Sodium - 115 mg
- Total Carbohydrate - 68.4 g
- Dietary Fiber - 0.4 g
- Sugars - 55.3 g
- Protein - 19.5 g
- Calcium - 165.6 mg
- Iron - 3.5 mg
- Vitamin C - 6.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pie: Mix sugar and cornstarch together in the top of a double boiler.
Step 2
Add the two cups of water.
Step 3
Combine egg yolks with lemon juice and beat until well mixed.
Step 4
Add to the rest of the sugar mixture. Cook over boiling water until thick about 25 minutes. This does away with the starchy taste.
Step 5
Now add the lemon extract, butter and vinegar, and stir thoroughly.
Step 6
Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue,
Step 7
Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold.
Step 8
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.
Step 9
Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.
Step 10
Spread meringue over cooled pie filling.
Step 11
Bake at 350 degrees F for 10 minutes or until top is light brown
Tips
No special items needed.
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