LEMON MERINGUE PIE

By Jaxson

Ingredients

• NO FAIL COOKED MERINGUE:
• 3 EGG YOLKS
• 1 1/2 CUPS WATER
• 1/2 CUP LEMON JUICE
• 1 1/4 CUPS SUGAR
• 1/8 CUP CORNSTARCH
• 3 TBSP BUTTER
• 2 TSP VINEGAR
• 2 TSP LEMON EXTRACT
• 9 INCH BAKING SHELL
• 3/4 CUP WATER
• 1/4 CUP PLUS 2 TBSP SUGAR
• 1 TBSP CORNSTARCH
• 3 EGG WHITES
• PINCH SALT
• 1 TSP VANILLA EXTRACT

Preparation

Step 1

IN THE TOP OF A DOUBLE BOILER, COMBINE EGG YOLKS, WATER, LEMON JUICE, SUGAR, AND CORNSTARCH. BRING WATER UNDER THE PAN TO BOIL. REDUCE HEAT, AND COOK EGG MIXTURE OVER HOT WATER; STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND COMES TO A BOIL. BOIL ONE MINUTE STIRRING CONSTANTLY. REMOVE FROM HEAT, AND STIR IN BUTTER, VINEGAR, AND LEMON EXTRACT. POUR INTO PIE SHELL.

TO MAKE MERINGUE: IN A SMALL SAUCEPAN, COMBINE WATER, SUGAR AND CORNSTARCH, AND HEAT, STIRRING WELL. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL TRANSPARENT AND THICKENED. COMBINE EGG WHITES AND SALT; BEAT UNTIL FOAMY. ADD VANILLA, AND CONTINUE BEATING WHILE GRADUALLY POURING COOKED MIXTURE INTO EGG WHITES. BEAT 3 MINUTES, OR UNTIL STIFF BUT NOT DRY. DO NOT OVER BEAT. SPREAD MERINGUE OVER WARM FILLING.TO THE EDGES OF THE PIE SHELL. BAKE AT 425 FOR 5-8 , MINUTES OR UNTIL LIGHTLY BROWNED.