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.