Best-Ever Lemon Pie
Recipe By :edited by Maria Polushkin Robbins.
Serving Size : 0 Preparation Time :0:00
Categories : blue ribbon fruit
lemon/lime
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" baked pie shell
Filling:
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
1 1/2 teaspoons lemon extract
3 tablespoons butter
2 teaspoons vinegar
Never-Fail Meringue:
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
1 teaspoon vanilla extract
1 Pinch salt
Mix sugar and cornstarch together in top of double
boiler. Add the water. Combine egg yolks with
lemon juice and beat until foamy. Combine with
sugar and cornstarch mixture in top of double
boiler. Cook over boiling water until thick, about
25 minutes. Remove from heat and add lemon ex-
tract, butter, and vinegar. Stir thoroughly and let,
cool while preparing meringue.
Blend cornstarch and cold water in a saucepan. Add
boiling water and cook, stirring, until clear and
thickened. Let stand until completely cold. Beat egg
whites until foamy. Gradually add sugar and beat
until peaks are stiff but not dry. Add vanilla and salt
and gradually beat in cornstarch mixture.
Preheat oven to 350 F.
Pour filling into baked pie shell. Spread meringue
over Ming. Bake for 10 to 15 minutes.
Ruth Huinker * Lancaster, California * Antelope Valley Fair
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