"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

ANN LANDER'S LEMON MERINGUE PIE Recipe

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This recipe for ANN LANDER'S LEMON MERINGUE PIE, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judith Beck

Category:
Category:

Ingredients:  
Ingredients:  
LEMON PIE

1 cup waters sugar
6 Tbsps cornstarch
2 cups
⅓ cup lemon juice
3 egg yolks
1 tspslemon extract
2 tsps vinegar
3 Tbsps butter

MERINGUE

1 Tbsps cornstarch
2 Tbsps cold water
cup boiling water
3 egg whites
6 Tbsps sugar
1 tsp vanilla
pinch of salt

Directions:
Directions:
Preheat oven to 350
1 baked deep 9 inch pie shell

LEMON PIE

Mix sugar and sornstarch together in athe top of a double boiler.
Add the 2 cups of water.
Combine the egg yolks with the lemon juice and beat until well mixed, and add to the sugar mixture.
Cook over boiling watr until thick - about 25 minutes.
Add the lemon extract, butter and vinegar, and stir thoroughly.
Pour mixture into deep 9 inch pie shell, and let cool.

MERINGUE
Preheat oven to 350

Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clar and thickened.
Let stand until completely cooled.
Beat egg whites until foamy, then gradually add sugar and beat until stiff but not dry.
Reduce speed of mixer to low and add salt and vanilla. Return mixer speed to high and beat well.
Spread meringue over cooled pie.
Bake for 10 minutes until top is lightly browned.

Personal Notes:
Personal Notes:
Ann Landers was an advice columnist in the newspaper. Her twin sister, Abigail Van Buren was also an advice columnist. They were published in different newspapers, of course.

 

 

 

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