Best-Ever Lemon Pie Many people agree with syndicated advice columnist Ann Landers, who calls this Best-Ever Lemon Pie. It is topped with a cooked Italian meringue. From Chronicle files. 1 1/4cups sugar 6tablespoons cornstarch 2cups water 3egg yolks 1/3cup lemon juice 1 1/2teaspoons lemon extract 3tablespoons butter 2teaspoons vinegar 1baked (9-inch) pie crust Never-Fail Meringue (recipe follows) Mix sugar and cornstarch in the top of a double broiler. Add water. Combine egg yolks with lemon juice and beat until well mixed. Add to sugar mixture. Cook over boiling water until thick, about 25 minutes. This does away with the starchy taste. Add lemon extract, butter and vinegar; stir thoroughly. Pour mixture into pie crust and let cool. Cover with Meringue completely to edges of pie crust. Bake at 350 degrees 10 minutes or until top is lightly browned. Never-Fail Meringue 1tablespoon cornstarch 2tablespoons cold water 1/2cup boiling water 3egg whites 6tablespoons sugar Pinch of salt 1teaspoon vanilla Blend cornstarch and water in saucepan. Add boiling water and cook, whisking, until clear and thickened. Let stand until completely cold. With electric mixer 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. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. Spread over cooled pie filling.
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