Best Ann Landers Best Lemon Meringue Pie With Never Fail Meringue Recipes

ANN LANDERS' BEST-EVER LEMON PIE AND MERINGUE

Steps:

• Mix sugar and cornstarch together in the top of a double boiler.
• Add the two cups of water. And combine the egg yolks with the lemon juice and beat until mixed well.
• Add to the rest of the sugar mix.
• Cook over boiling water until thick around 25 minutes.
• Now add the lemon extract, butter and vinegar and stir thoroughly.
• Pour mixture into a deep 9-inch pie shell, and let cool.
• Cover with meringue, and brown in oven.
• MERINGUE:.
• Mix cornstarch and water in a saucepan.
• Add the boiling water and cook stirring until thickened.
• Let sit until cold.
• With electric mixer on high speed, beat the egg whites until foamy.
• Slowly add sugar, and beat until stiff.
• Lower mixer speed then add salt and vanilla extract.
• Gradually beat in cold cornstarch mixture.
• Turn mixer back up to high and beat well. Spread meringue over cooled pie filling. Bake at 350°F for 10 minutes or until top is lightly browned.

BEST EVER LEMON MERINGUE PIE

Steps:

• 1. Mix sugar and cornstarch together in the top of a double broiler. Stir in 2 cups of water.
• 2. Combine egg yolks with lemon juice and beat until well mixed; Add to sugar mixture. Cook over boiling water until thick- about 20 minutes. ( This does away with the starchy taste.)
• 3. Now add the lemon extract, butter and vinegar and stir thoroughly.
• 4. Pour mixture into 9- inch pie shell and let cool.
• 5. NEVER FAIL MERINGUE 1 tablespoon of cornstarch 2 tablespoons cold water 1/2 cup boiling water Three egg whites 6 tablespoons sugar 1 teaspoon vanilla Pinch of salt
• 6. Turn oven on to 350 degrees. Blend cornstarch and cold water in a sauce pan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold.
• 7. With the 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 and add salt and vanilla.
• 8. Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well.
• 9. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly brown.

NEVER FAIL LEMON MERINGUE PIE

Steps:

• 1. Instructions for Meringue: Mix Sugar, salt, cornstarch and water in a small sauce pan. Add small amounts of water and make sure mixture is very smooth, no lumps. Put over medium heat and bring to a boil, stirring constantly. Boil for one minute, stirring constantly. Mixture will be slightly thicker. Set in fridge to cool while working on the filling.
• 2. Pie Filling-In a medium sauce pan mix both amounts of cornstarch, sugar and water, Cook this mixture in the same manner as the first mixture that you made, reduce heat to medium low. (This one however will become very thick, don't over cook as you will not be able to pour this out of the pan. I shoot for just thicker then set up pudding). Remove from heat. Mix your egg yolk and then add half the cooked mixture to the egg yolk stirring the whole time. This to temper the eggs and not cook them. After this half is mixed thoroughly, add it back to the remaining mixture and mix just as well. Add cubed butter, lemon juice (if adding lemon zest and food coloring do so now as well) to mixture and stir till fully melted. Mixture will still be very very thick. Pour in pre-cooked 9" Pie Shell.
• 3. With a mixer start mixing your egg whites. Once they turn white and begin to fluff up add your cream of tarter, mix thoroughly. Take the first mixture that you cooked and start adding little bits of it to the egg whites and continue to mix till you can form stiff peaks. Scoop and top pie. Bake till golden brown on 325. Takes about 20 min in my oven. This form of meringue does not shrink once it cools in the fridge. Cool for 3 hours or over night if you can.