Ann Lander S Best Lemon Meringue Pie With Never Fail Meringue Recipe

Ingredients for Ann Lander S Best Lemon Meringue Pie With Never Fail Meringue

• 9 Inch Pie Shell
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch + 1 tablespoon cornstarch
• Cold Water
• 1 cup fresh lemon juice (plus 2-3 tablespoons, optional)
• 6 large egg yolks
• 1 teaspoon lemon extract
• Yellow Food Coloring
• 2 teaspoons white vinegar
• 3 tablespoons (1.5 oz) unsalted butter
• Boiling Water
• 6 large egg whites
• 1 teaspoon vanilla extract
• pinch of salt

How to Make Ann Lander S Best Lemon Meringue Pie With Never Fail Meringue

1. In a heavy-bottomed saucepan or double boiler, whisk together 1 cup granulated sugar and 1/4 cup cornstarch.
2. Add 2 cups cold water and whisk until smooth.
3. In a separate bowl, whisk together 6 large egg yolks, 1 cup fresh lemon juice (or more for extra tartness), and a few drops of yellow food coloring until well combined.
4. Gradually whisk the egg yolk mixture into the sugar-cornstarch mixture.
5. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. (If using a saucepan, watch carefully to prevent scorching. A double boiler is recommended.)
6. Remove from heat and stir in 1 teaspoon lemon extract, 3 tablespoons (1.5 oz) unsalted butter, and 2 teaspoons white vinegar.
7. Pour the lemon filling into a cooled pie crust.
8. Refrigerate overnight to allow the filling to set.
9. To make the meringue: In a small saucepan, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water.
10. Bring 1 cup of water to a boil and pour it into the cornstarch mixture, whisking until clear and thickened.
11. Let the cornstarch mixture cool completely.
12. Beat 6 large egg whites with a pinch of salt in a large bowl using an electric mixer until soft peaks form.
13. Gradually add 1 cup granulated sugar, beating until stiff, glossy peaks form.
14. Reduce mixer speed to low and add 1 teaspoon vanilla extract.
15. Gradually add the cooled cornstarch mixture, beating on low speed until combined.
16. Increase mixer speed to high and beat until the meringue is thick and glossy.
17. Spread the meringue over the chilled lemon filling, sealing the edges to the crust.
18. Bake in a preheated 350°F (175°C) oven for 10-12 minutes, or until the meringue is lightly browned.