Best Ann Landers Best Lemon Meringue Pie With Never Fail Meringue Recipes
ANN LANDERS' BEST-EVER LEMON PIE AND MERINGUE
I got a lot of these. I bought tons of recipe boxes from an auction. They are all hand written cards. I just love celebrity recipes.
Provided by Cookin In Texas
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 489.5, Fat 17.8, SaturatedFat 6.9, Cholesterol 109.7, Sodium 327.9, Carbohydrate 78.1, Fiber 1.2, Sugar 54.8, Protein 5
BEST EVER LEMON MERINGUE PIE
This is a recipe that Ann Landers put in her column years ago. She said, "I got this recipe from a taxi driver in New York 20 years ago." My husband loves Lemon Pie, so I had to try it. To this day I still make this. My granddaughter made this a few months back and fell in love with it. The picture showing is the one she...
Provided by Linda Easley
Categories Pies
Time 50m
Number Of Ingredients 9
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
I Love this Recipe. I had to modify all the ones that I found, I just didn't get the set up on the Lemon that I wanted. I hope you enjoy this one too!!!!
Provided by Dawn Emel
Categories Pies
Time 2h20m
Number Of Ingredients 19
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.
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Who is Ann Landers?
Ann Landers was the pen name of a famous advice columnist named Eppie Lederer. She was known for giving practical advice to readers in her columns, which were syndicated in over 1,000 newspapers worldwide. However, she was also known for her love of baking and cooking, and she shared many of her favorite recipes with her readers, including her famous lemon meringue pie recipe.What is Lemon Meringue Pie?
Lemon meringue pie is a dessert pie that is made with a lemon custard filling and topped with a fluffy meringue. The filling is typically made with ingredients such as lemon juice, sugar, eggs, and cornstarch or flour. The meringue is made with egg whites and sugar, which are whipped together until stiff peaks form.What Makes Ann Landers' Lemon Meringue Pie Recipe Unique?
Ann Landers' lemon meringue pie recipe is unique because it includes a "never-fail" meringue recipe that ensures the meringue will come out perfectly every time. The recipe also includes a few additional ingredients that give the lemon filling a rich and creamy texture, making it stand out from other lemon meringue pie recipes.The Ingredients:
The ingredients needed to make Ann Landers' lemon meringue pie include:For the Crust:
- 1 1/2 cups all-purpose flour - 1/2 cup vegetable shortening - 1/4 cup ice water - 1/2 tsp saltFor the Filling:
- 1 cup sugar - 1/3 cup cornstarch - 1/4 tsp salt - 1 1/2 cups water - 1/2 cup fresh lemon juice - 3 medium egg yolks, lightly beaten - 2 tbsp butter - 1 tsp grated lemon zest - 1/4 cup heavy creamFor the Meringue:
- 3 medium egg whites, room temperature - 1/4 tsp cream of tartar - 6 tbsp sugar - 1/2 tsp vanilla extractThe Instructions:
1. To make the crust, combine the flour and salt in a large mixing bowl. Cut in the vegetable shortening with a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together in a ball. Flatten the dough into a disk and place it in a 9-inch pie dish. Crimp the edges and chill the crust in the refrigerator while you make the filling and meringue. 2. Preheat the oven to 400 degrees Fahrenheit. 3. To make the filling, combine the sugar, cornstarch, and salt in a medium saucepan. Gradually stir in the water and lemon juice until the mixture is smooth. Cook the mixture over medium heat, stirring constantly, until it comes to a boil. Boil the mixture for 1 minute, stirring constantly. 4. Remove the pan from the heat and gradually whisk in the egg yolks. Return the pan to the heat and continue cooking the mixture over medium heat, stirring constantly, until it boils and thickens. Boil the mixture for 1 minute, stirring constantly. 5. Remove the pan from the heat and stir in the butter, lemon zest, and heavy cream. Pour the hot mixture into the chilled pie crust. 6. To make the meringue, beat the egg whites and cream of tartar in a large mixing bowl with an electric mixer on high speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff peaks form. Beat in the vanilla extract. 7. Spoon the meringue onto the hot lemon filling, spreading it to the edges of the crust to seal the pie. Use the back of a spoon to create peaks and swirls in the meringue. 8. Bake the pie for 12-15 minutes, or until the meringue is golden brown. Cool the pie on a wire rack to room temperature, then chill it in the refrigerator for at least 2 hours before serving.Conclusion:
Ann Landers' lemon meringue pie with never-fail meringue recipe is a classic dessert that has been enjoyed by generations of readers. With its rich and creamy lemon filling and fluffy meringue topping, it's the perfect dessert for any occasion. By following this simple recipe, you can enjoy the same delicious pie that Ann Landers shared with her readers for many years.
Lemon meringue pie is a classic dessert that has been enjoyed by millions of people around the world for generations. Ann Landers, a renowned advice columnist, shared her recipe for the best lemon meringue pie in one of her columns. Her recipe is popular among many and is known for its never-fail meringue.
Making a perfect lemon meringue pie can be a bit tricky, especially if you are making it for the first time. The key to making a successful lemon meringue pie is to follow the recipe to the letter and make sure you follow the tips and tricks outlined below.