Serves: 5
Total Calories: 349
Prep time: n/a
Cook time: 35 minutes
Total time: 35 minutes

Filling :
1 1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolk (reserve whites for Meringue)
1/3 cup lemon juice
1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter
1 (9-inch) pie shell, baked

Meringue :
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup hot water
3 egg whites
3 tablespoons sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

For Filling:
Mix sugar and cornstarch; add water. Combine egg yolks with lemon juice; beat. Add to sugar mixture. Cook in double boiler for 25 minutes, until thick. Add lemon extract, vinegar, and butter. Pour into pie shell.

For Meringue:
Mix cornstarch with cold water. Add hot water, and boil until thick. Cool. Beat egg whites until foamy. Stir in sugar, vanilla, and salt. Add cornstarch mixture, and beat on high speed until stiff peaks form. Spread over Filling, and bake at 350° for 10 minutes.


For pretty slices, coat knife with butter before cutting a meringue pie. But even when a grandchild “slices” this pie . . . well, you get the picture.

Nutritional Facts:

Serves: 5
Total Calories: 349
Calories from Fat: 68

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