BEST- EVER LEMON PIE

By darylsueb

Ingredients

• 1 baked pie crust
• 1 1/4 cups sugar
• 6 tbs. cornstarch
• 2 cups water
• 1/3 cup lemon juice
• 3 eggs, separated
• 3 tbs. butter
• 1 1/2 tsps. lemon extract
• 2 tsps. vinegar
• NEVER-FAIL MERINGUE
• 1 tbs. cornstarch
• 2 tbs. cold water
• 1/2 cup boiling water
• 3 egg whites
• 7 tbs. sugar
• 1 tsp. vanilla
• Pinch of salt

Preparation

Step 1

PIE
Mix sugar and cornstarch in top of double boiler. Add water. Combine egg yolks with lemon juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 minutes. Add lemon extract, butter and vinegar and stir thoroughly. Pour into pie shell and let cool. Cover with meringue and brown in 350 degree oven for 10 minutes.

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 bat until stiff, but not dry.

Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture Turn mixer to high speed again and beat well.