"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Best-Ever Lemon Pie Recipe

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This recipe for Best-Ever Lemon Pie, by , is from The Moore Family Cookbook , 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!

Colleen Gore


1 baked deep 9-inch pie shell
1 1/4 c. sugar
6 T. cornstarch
2 c. water
1/3 c. lemon juice
3 egg yolks
1 1/2 tsp. lemon extract
2 tsp. vinegar
3 T. butter

Mix sugar and cornstarch together in 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 rest of the sugar mixture. Cook over boiling water until thick-about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar: stir thoroughly. Pour mixture into deep 9" pie shell and let cool. Cover with meringue and brown in oven.

Never Fail Meringue

1 T. cornstarch
2 T. cold water
1/2 c. boiling water
3 egg whites
6 T. sugar
1 tsp. vanilla
pinch salt

Blend cornstarch & cold water in saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With 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 ; add salt and vanilla.
Gradually beat in cold cornstarch mixture. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 for 10 minutes or until top is lightly browned.

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Personal Notes:
Personal Notes:
This is the best lemon pie you'll ever make!




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