Lemon Meringue Pie

Ingredients

Instructions

Filling

1 1/4 c. sugar
6 tbls. cornstarch
2 c. water
3 egg yolks
1/3 c. lemon juice
1 1/2 tsp. lemon extract
3 tbls. butter
2 tsp. vinegar
9-inch baked pie shell

Meringue

1 tbls. cornstarch
2 tbls. cold water
1/2 c. boiling water
3 egg whites
6 tbls. sugar
pinch of salt
1 tsp vanilla

Mix sugar and cornstarch in top of a double boiler. Add water. Combine egg yolks with lemon juice and beat until well mixed. Add to sugar mixture. Cook over boiling water until thick – about 25 minutes. This does away with the starchy taste. Add lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into a deep pie shell. Let cool.

Meringue: Blend cornstarch and cold water in saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. 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 mixture again to high, and beat well. Spread meringue over cooled pie filling completely to edge (to stop shrinkage). Bake at 350 for 10 minutes or until top is lightly browned.