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Best Ever Lemon Meringue Pie Recipe

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This recipe for Best Ever Lemon Meringue Pie, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rosalind Ubersax
Added: Sunday, June 25, 2006


1 - baked 9" pie shell

1 c sugar
6 T cornstarch
2 c water
1/3 c lemon juice
3 egg yolks
2 t lemon extract
2 t vinegar
3 T butter

1 T cornstarch
2 T cold water
1/2 c boiling water
3 egg whites
6 T sugar
1 t vanilla
Pinch of salt

Direction for filling:

Mix sugar and cornstarch together in the top of a double boiler.

Add the 2 cups of water

Combine egg yolks with lemon juice and beat until well mixed

Add to the sugar mixture

Cook over boiling water until thick - about 25 minutes

Ad lemon extract, butter and vinegar and stir throughly.

Pour mixture into a 9" pie shell and let cool


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 white, adding sugar until stiff but not dry

Turn mixer to low speed; add salt and vanilla

Gradullay beat in cold cornstarch mixture

Turn mixture again to high and beat well

Spread meringue over cooled pie filling

Bake at 350 degrees for 10 minutes or until yop is lightly browned.

Preparation Time:
Preparation Time:




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