Ann Landers World Famous Lemon Meringue Pie

This is a the kind of pie, when you take one bite, you say ahhhhhhh, and your eyes roll back in your head. I've shared this before, DEFINITELY worth repeating for the lemon pie lovers that read this blog. Go ahead, just take an hour and make this. It's SO good warm or room temperature or chilled if there is any left. 

 Try it, you know you want to.  You won't be disappointed, pinky swear you won't. ~ Jan 

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 Filling:

1 1/3 cups granulated sugar

6 tablespoons cornstarch 

2 cups water 

1/3 cup lemon juice 

3 egg yolks 

1 1/2 teaspoon lemon extract 

2 teaspoons vinegar 

3 tablespoons butter

Never-Fail Meringue:

1 tablespoon cornstarch 

2 tablespoons cold water 

1/2 cup boiling water 

3 egg whites

 6 tablespoons granulated sugar 

1 teaspoon vanilla extract 

1 pinch salt

Directions:

1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust.  You must let it come to room temperature before putting in your pie pan or it will break into pieces.  It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.

2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.

3. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes which will eliminate any starchy taste.

4. Add the lemon extract, butter and vinegar, and stir thoroughly.

5. Pour mixture into deep 9-inch pie shell, and let cool.

5. To make meringue, blend cornstarch and cold water in a saucepan.

6. Add boiling water, and cook, stirring until clear and thickened.

7. Let stand until COMPLETELY cold.

8. 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.

9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.

10. Spread meringue over cooled pie filling.

11. Bake at 350 degrees for 10 minutes or until top is lightly browned.

Note:

If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.

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