1 baked 9-inch pie shell 1 1/4 cup 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
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. Add to the rest of the sugar mixture. Cook over boiling water until thick -- about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue, and brown in oven.
Never-Fail Meringue: Blend cornstarch and cold water in a 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 mixer again to high, and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees F for 10 minutes or until top is lightly browned.
I moved the lemon mixture from the double boiler to a sauce pan to get it to thicken and everything else worked thanks to my mixer.... can't wait to try it!!
Apr 8, 2012
I am, as noted, not a baker - but I love lemon meringue pie. The meringue was perfect but my filling never set - it was delicious but runny. Somehow, I got directions for this pie that did not say to cook the filling for 20-25 minutes - it said to cook it not longer than 6-7 minutes because if you cooked it too long, it would not set! I am confused because some blogs online do say that cooking a filling with cornstarch too long (or including too much acid) will interfere with the thickening effect of the cornstarch.
Mar 15, 2012
Have made this recipe many, many times so has my mom and it has never failed. Remember eggs in a recipe always means large and always remember with most baking measure exactly ;O)I won a contest with it when I was 15 ;o) Anytime you make something from scratch it takes patience ;o)
Jan 29, 2012
This is such a yummy pie. I cook the filling as long as I possibly can 20-25 min. to make sure it doesn't have a starchy taste. To give it extra texture I grate one lemon rind to put in it. Gives it that other dimension of lemon flavor. I love the meringue because it never weeps or gets rubbery. I've made this pie so often & it's never failed.
Jul 31, 2011
deedlebee Member since: July 31, 2011
I make a different meringue for this pie, with cream of tarter, egg whites and sugar.
This pie is very very delicious.
I tried it b/c of a friend's suggestion and was not disappointed at all. I have made it three times for three different occasions and it has been a hit so far! very easy, very delicious!
Jun 21, 2010
This just didn't work out for me. The filling didn't set and separated, and the meringue didn't get fluffy at all. It all was a sloppy mess. When it comes to meringue, I've had better luck with just whipping egg whites in a copper bowl and adding a little sugar. This was a lot of work with no payoff. I gave it a few stars because the taste of the filling was very good, I think as a result of the lemon extract, which I had never tried before. It gave it more depth of flavor. But overall, I'll keep searching for the "best ever" lemon meringue pie.
Dec 24, 2009
I have made this recipe three times. The first two times, we had to eat it with a spoon and serve it in a bowl it was so runny. The third time I cut the water to 1.5 cups and it has turned out wonderful. The meringue is awesome. I have been cooking about 50 years and the flavor of this pie is absolutely the best I've found. I just do not know what happened the first two times. Was it too much water?
Nov 15, 2008
I have made this wonderful pie three times, and it always comes out fantastic! I have never made or eaten a better one!!!
May 27, 2008
Cheryl Member since: May 27, 2008
A cool summertime variation of this recipe is to cook the filling and let it cool completely in the pan then beat it in an electric mixer with 1/2 a large carton of Cool Whip until light and fluffy. Scoop it into a GRAHAM CRACKER CRUMB CRUST and freeze 3-4 hours until solid. Yummy!
Apr 29, 2007
This may be the best lemon meringue pie on the planet. It was a little harder to put together than I originally thought but it was "fail-proof" and so I continued on. It was well worth it!