Best Ann Landers Best Ever Lemon Pie And Meringue Recipes

Ann Landers' Best-Ever Lemon Pie and Meringue image

Provided by Cookin In Texas

Categories Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

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

Steps:

Mix sugar and cornstarch together in the top of a double boiler.
Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
Add to the rest of the sugar mix.
Cook over boiling water until thick around 25 minutes.
Now add the lemon extract, butter and vinegar and stir thoroughly.
Pour mixture into a deep 9-inch pie shell, and let cool.
Cover with meringue, and brown in oven.
MERINGUE:.
Mix cornstarch and water in a saucepan.
Add the boiling water and cook stirring until thickened.
Let sit until cold.
With electric mixer on high speed, beat the egg whites until foamy.
Slowly add sugar, and beat until stiff.
Lower mixer speed then add salt and vanilla extract.
Gradually beat in cold cornstarch mixture.
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.

Nutrition Facts : Calories 489.5, Fat 17.8, SaturatedFat 6.9, Cholesterol 109.7, Sodium 327.9, Carbohydrate 78.1, Fiber 1.2, Sugar 54.8, Protein 5

ANN LANDERS' BEST EVER LEMON PIE AND MERINGUE image

Yield 6

Number Of Ingredients 17

1 baked 9-inch pie shell
1 1/4 cup granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter
Never-Fail Meringue
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch kosher salt

Steps:

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 beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven. Never-Fail Meringue: Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold. With copper lined electric beater 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 meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.