- add review
- #35715
Ann Landers was a popular advice columnist who wrote for the Chicago Sun-Times. This lemon pie is truly the best of the best. The perfect mixture of tart and sweet.
serves/makes:
ready in:
1-2 hrs
10 reviews
3 comments
ingredients
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
directions
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.
added by
Arlene, Georgia USA
nutrition data
356 calories, 12 grams fat, 58 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
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Guest Foodie June 8, 2017
What type of vinegar is used?
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CDKitchen Staff Reply:
Plain white vinegar is typically what you use when a recipe simply calls for "vinegar".
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ek052 REVIEW:
December 10, 2014GREAT PIE!
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Kdruken13 REVIEW:
March 30, 2013I 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!!
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notabaker April 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.
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kahlua67 REVIEW:
March 15, 2012Have 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)
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Theresa REVIEW:
January 29, 2012This 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.
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deedlebee REVIEW:
July 31, 2011I 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!
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Norma41 REVIEW:
October 21, 2010This pie is SCRUMPTIOUS! It's not all that difficult to make and I can assure you that when you do it yourself, your family will NEVER be satisfied with pre-made or packaged Lemon Merinque Pie again. Bake it at your own risk!!!(smiley face).
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Guest Foodie June 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.
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Guest Foodie REVIEW:
December 24, 2009I 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?
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Christine REVIEW:
November 15, 2008I have made this wonderful pie three times, and it always comes out fantastic! I have never made or eaten a better one!!!
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Cheryl REVIEW:
May 27, 2008A 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!
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Janine REVIEW:
April 29, 2007This 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!
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