Tried And True Lemon Meringue Pie
  • 1 baked deep 9' pie shell
  • 1 1/4 cups sugar
  • 6 tablespoons cornstarch
  • 2 cups water
  • 1/3 cup lemon juice
  • 3 egg yolks (save whites for meringue)
  • 1 1/2 teaspoons lemon extract
  • 2 teaspoons vinegar
  • 3 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1/2 cup boiling water
  • 3 egg whites
  • 6 tablespoons sugar
  • 1 teaspoon vanilla
  • pinch of salt
  1. Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and heat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until think - about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butt and vinegar, and stir thoroughly. Pour mixture into deep 9 inch pie shell and let cool. Cover with follow meringue, and brown in oven as directed below.
  2. Never-Fail Meringue
  3. 1 tablespoon cornstarch
  4. 2 tablespoons cold water
  5. 1/2 cup boiling water
  6. 3 egg whites
  7. 6 tablespoons sugar
  8. 1 teaspoon vanilla
  9. pinch of salt
  10. Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until stuff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. spread meringue over cooled pie filling. Bake at 350 for 10 minutes or until top is lightly browned.
My neighbor just gave me this recipe. Its from an Ann Landers article. She had many requests for this recipe over the years. Apparently Ann got the recipe from a New York cab driver some 30 yrs ago.