Lemon Meringue pie

Best-Ever Lemon Pie

Originally published in an Ann Landers article back in 1981.
Course Dessert
Cuisine American


  • 1 baked pies shell (or make your own crust)
  • 1 1/4 cups sugar
  • 6 TBSP cornstarch
  • 2 cups water
  • 1/3 cup Lemon juice
  • 3 eggs separated
  • 3 TBSP butter
  • 1 1/2 tsp lemon extract
  • 2 tsp vinegar
  • 1 TBSP cornstarch
  • 2 TBSP cold water
  • 1/2 C boiling water
  • 3 egg whites
  • 6 TBSP sugar
  • 1 tsp vanilla
  • 1 pinch salt


  • Allow eggs to sit on counter for 30 minutes to an hour
    Mix sugar and cornstarch in the top of a double broiler then add two cups of water. In separate bowl beat egg yolks and lemon juice. Add to the sugar mixture and heat to a boil. Continue to stir the mixture for 25 minutes over boiling water. It should be thick
    Remove from heat. Stir in lemon extract, butter and vinegar. Pour into deep 9 inch shell and allow to cool.
  • Blend cornstarch and 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 cols cornstarch mixture. Turn mixer again to high speed and beat well, Spread meringue over cooled pie filling.
    Bake at 350 degrees for about 10 minutes