Best Ever Lemon Pie with Never Fail Meringue - Best-Ever Lemon Pie by pptfiles


									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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