Ann Lander's Best Lemon Meringue Pie (With Never-Fail Meringue)
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 1 baked and cooled 9 inch pie shell (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works great!)
- 1 1⁄3 cups sugar
- 6 tablespoons cornstarch
- 2 cups cold water
- 1⁄3 cup freshly-squeezed lemon juice (if you like an extreme lemon taste then add in a couple more tablespoons lemon juice)
- 3 egg yolks
- 1 1⁄2 teaspoons lemon extract
- 4 -5 drops yellow food coloring (optional but looks better!)
- 2 teaspoons vinegar
- 3 tablespoons butter
-
MERINGUE
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1⁄2 cup boiling water
- 3 egg whites
- 7 tablespoons sugar
- 1 teaspoon vanilla
- 1 pinch salt
directions
- In a double boiler, or a heavy bottomed saucepan, mix sugar and cornstarch together; add in the 2 cups COLD water.
- In a small cup/bowl,combine the egg yolks with lemon juice, and the yellow food colouring; whisk until well mixed.
- Add to the sugar cornstarch mixture; whisk until mixed.
- Cook and mix/whisk until mixture thickens (about 6-7 minutes, do not over-boil mixture or it will not set properly), if you are making in a saucepan, be careful not to scorch the bottom of the pan, a double-boiler is definitely recommended for this.
- Remove from heat.
- Add/mix in the lemon extract, butter and vinegar; stir thoroughly.
- Pour the lemon mixture into cooled pie shell; set aside to make meringue.
-
To make meringue:
- Blend/whisk the cornstarch and cold water in a small saucepan.
- Add in boiling water, and cook, stirring until clear and thickened.
- Let mixture stand until COMPLETELY COLD.
- With an electric mixer at high speed, beat the egg whites until foamy.
- Gradually add in sugar, and beat until stiff but not dry.
- Turn mixer to low speed; add in pinch salt and vanilla.
- Gradually beat in the cold cornstarch mixture.
- Turn mixer again to high; beat well.
- Spread/pile meringue over cooled pie filling, making certain to seal the meringue to the baked crust.
- Set oven to 350°F, and bake for 10 minutes, or until the meringue is lightly browned.
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Reviews
-
Top Notch! This pie is perfection! The taste is right on, and I'm a TRUE Citruholic! :-) Nice-n-tangy and just sweet enough. I did add more lemon juice, because I LOVE lemon. Also, I started out with a double-boiler (bowl over simmering water), but I couldn't get the mixture hot enough to thicken, it was just on the verge. I transferred it out of the bowl, turned down the burner and put it in the pan and within minutes it thickened up beautifully. I added extra lemon zest and 1/8 tsp. of lemon oil at the butter and vinegar stage, and taste tested. KA-POW! I topped it with meringue (6 egg whites! Mile high! I had extra egg whites I thawed from the freezer.) and browned it for exactly ten minutes at 350. Beautiful, golden brown. Another great recipe from KittenCal. Thanks. This recipe won't disappoint if you follow the instructions.
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