Ann Lander’s Lemon Meringue Pie


  • 1 baked 9-inch shell
  • 1-1/4 cups sugar
  • 6 tbsp cornstarch
  • 2 cups water
  • 1/3 cup lemon juice
  • 3 egg yolks
  • 1-1/2 tsp lemon extract
  • 2 tsp vinegar
  • 3 tbsp butter
  1. Mix sugar and cornstarch together in top of a double boiler. Add the two cups of water
  2. Combine egg yolks with lemon juice and beat until well mixed. Add to rest of the sugar mixture. Cook over boiling water until thick-about 25 minutes. This does away with the starchy taste
  3. Now add lemon extract, butter and vinegar and stir thoroughly
  4. Pour mixture into deep 9″ pie shell and let cool
  5. Cover with meringue, and brown in oven


  • 1 Tbsp cornstarch
  • 2 Tbsp cold water
  • 1/2 cup boiling water
  • 3 egg whites
  • 6 Tbsp sugar
  • 1 tsp vanilla
  • pinch salt
  1. Blend cornstarch and cold water in a saucepan. Add boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY cold
  2. 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
  3. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well
  4. Spread meringue over cooled pie filling. Bake at 350° for 10 minutes or until top is lightly browned


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