Lemon Meringue Pie

By Markee

Lemon Pie with never fail meringue

Ingredients

• 1 baked pie shell or make your own crust
• 1-1/4 cups sugar
• 6 tablespoons cornstarch
• 2 cups water
• 1/3 cup lemon juice
• 3 eggs, separated
• 3 tablespoons butter
• 1-1/2 teaspoon lemon extract
• 2 teaspoons vinegar

Preparation

Step 1

Mix sugar and cornstarch together in top of double broiler. Add the two cups of water.
Combine the egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. This does away with the starchy taste. Now add lemon extract and vinegar and stir thoroughly. Pour into pie shell and let cool. Cover with meringue and brown in oven.

Never fail Meringue;
1 tablespoon cornstarch
2 tablespoon cold water
1/2 cup boiling water
8 egg whites
6 tablespoons sugar
1 teaspoon vanilla
pinch of salt

Blend cornstarch and cold water in a saucepan. Add boiling water and cook; stirring until clear and thickened. Let stand until completely cool. With 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 speed and beat well. Spread meringue over cooled pie filling. Bake at 350 for about 10 minutes. This meringue cuts beautifully and never gets sticky. Enjoy!