The Very Best Lemon Meringue Pie

By sybrmom

Ingredients

• Filling:
• Baked 9" pie shell
• 1 1/4 cup sugar
• 6 Tbsp cornstarch
• 2 cups water
• 1/3 cup lemon juice
• 3 egg yolks
• 1 1/2 tsp lemon extract
• 2 tsp vinegar
• 3 Tbsp butter
• Meringue:
• 1 Tbsp cornstarch
• 2 Tbsp cold water
• 1/2 cup boiling water
• 3 egg whites
• 6 Tbsp sugar
• 1 tsp vanilla
• pinch salt

Details

Servings 8

Preparation

Step 1

Filling:
Mix sugar and cornstarch in double boiler. Add the water. Combine egg yolks with lemon juice and beat until mixed. Add to rest of sugar mix. Cook over boiling water until thick (about 25 minutes). Add lemon extract, butter and vinegar and stir thoroughly. Pour into pie shell. Cool and cover with meringue.

Meringue:
Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cool. With electric mixer, beat whites until foamy. Gradually add sugar. Beat until stiff, but not dry. Turn mixer to low and add salt and vanilla. Gradually add cornstarch mixer. Turn mixer to high and beat well. Spread over pie and bake at 350 degrees for 10 minutes.