Desserts - Lemon Pie (Best Ever - Ann Landers')

By Karen-9

Ingredients

• 1 baked 9” deep dish pie shell
• 1-1/4 cups sugar
• 6 Tbls. corn starch
• 2 cups water
• 1/3 cup lemon juice
• 3 eggs, separated
• 3 Tbls. butter
• 1-1/2 tsp. lemon extract
• 2 tsp. vinegar

Preparation

Step 1

Mix sugar and corn starch together in top of double boiler. Add the 2 cups of water. Combine egg yolks with lemon juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. This does away with starchy taste. Now add the lemon extract, butter and vinegar and stir thoroughly. Pour into a deep dish 9” pie shell and let cool. Cover with meringue and toast in oven.
Meringue:
1 Tbls. corn starch
2 Tbls. cold water
½ cup boiling water
3 egg whites (@ room temperature)
6 Tbls. sugar
1 tsp. vanilla
Pinch of salt
Blend corn starch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With beaters at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low and add salt and vanilla. Gradually beat in cold corn starch mixture. Turn mixer again to high speed and beat well. Spread over cooled filling and bake at 350 for about 10 minutes or until peaks are brown.