Friday, April 16, 2010

Best Lemon Meringue Pie

Gloria Valla - Bridge (best friend from jr high in Lompoc!)

1 baked 9" deep dish crust
1 1/4 c sugar
6 T cornstarch
2 c water
1/3 c lemon juice
3 large egg yolks (save whites for meringue)
1 tsp lemon extract
1 tsp plain white vinegar
3 T butter or margarine

Mix sugar and cornstarch in pan, add water. In small bowl combine eggs yolks w/lemon juice, whisk well. Add to the sugar mixture, cook over medium hear until mixture boils, boil ONE minute and then turn off heat. Add lemon extract, butter and vinegar. You can add a drop of yellow food coloring now to make a darker yellow. Pour into baked pie shell, cover with meringue and brown in the oven.


1 T cornstarch
2 T water
1/2 c boiling water
3 egg whites
1/2 c sugar
1 tsp vanilla
Pinch of salt

Blend cornstarch and warer in small saucepan, add boiling water, cook - stirring until clear and thick (happens quickly). Remove from heat, let stand until completely cool. Beat egg whites until foamy, gradually add sugar a little at a time until stiff peaks form. Turn to low and add salt and vanilla and gradually add cornstarch mixture. Turn mixer to high and beat well, spread on pie and bake at 350 for 10 minutes or until top is a pretty golden brown.

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