Ann Landers' Best-ever Lemon Pie And Meringue
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
- Servings: 6
- 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
- 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
Recipe
- 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.
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