Saturday, July 18, 2015

Best-ever Lemon Pie

This recipe was given to me by a waiter/teacher that I worked with in 1999. After searching for years for a great recipe, I have looked no further. AND, I never want to lose it again.
Best-ever lemon pie
1 ¼ c. sugar
6 Tbsp cornstarch
2 c. water
1/3 c. lemon juice
3 eggs separated
3 Tbsp butter
1 ½ tsp lemon extract
2 tsp vinegar
Mix sugar and cornstarch in top of double boiler. Add the 2 c. water. Combine egg yolks with juice and beat. Add to rest of mixture. Cook until thick over boiling water for 25 min. This does away with starchy taste. Now add lemon extract, butter, vinegar and stir thoroughly. Pour into a deep 9” (pre-baked) pie shell and let cool. Cover with meringue and brown in oven
Never Fail Meringue
1 Tbsp cornstarch
2 Tbsp cold water
½ c. boiling water
3 egg whites
6 Tbsp sugar
1 tsp vanilla
Pinch salt

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 mixer at high speed beat egg whites until foamy. Gradually add sugar and beat until stiff but not dry. Turn mixer to low and add salt and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer again to high speed and beat well. Spread meringue over cooled pie filling. Bake at 350 for about 10 minutes. This meringue duts beautifully and never gets sticky. ENJOY!

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