Ann Landers, whose real name was Eppie (Esther) Lederer, died at age 83 in 2002 and her column, "Dear Ann Landers", no longer runs in the Star. My mom saved this clipping in her box of recipes because lemon meringue pie was my sister Sandra's favorite.
The recipe was sent in by a reader signed "Glad to Share," who said it was the "world's best, no-fail lemon meringue pie." Eppie Lederer had the recipe tested in her own kitchen and called it "a winner."
- 1 baked pie shell
- 1-1/4 cups sugar
- 6 tbsp cornstarch
- 2 cups water
- 3 eggs, separated
- 1/3 cup lemon juice
- 3 tbsp butter
- 1-1/2 tsp lemon extract
- 2 tsp vinegar
Mix sugar and cornstarch together in top of double boiler.
Add the 2 cups of water.
Combine egg yolks with juice and heat.
Add to rest of mixture.
Cook until thick over boiling water for 25 minutes. This does away with starchy taste.
Now add lemon extract, butter and vinegar and stir thoroughly.
Pour into a deep, nine-inch pie shell and let cool.
Cover with meringue and brown in oven.
Never-fail Meringue
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1/2 cup boiling water
- 3 egg whites
- 6 tbsp. sugar
- 1 tsp. vanilla
- pinch of salt
Blend cornstarch and cold water in a saucepan.
Add boiling water and cook, stirring until clear and thickened.
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 speed and beat well.
Spread meringue over cooked pie filling.
Bake at 350 F for about 10 minutes.
This meringue cuts beautifully and never gets sticky. Enjoy!
