As much as I wish this recipe was my own, it is from Ann Landers. My only advice is to make the cornstarch mixture for the meringue first so it has time to cool or pour it on a plate and place in the fridge. Just make sure it is completely cool when it is time to use it.
Ann Landers' best ever lemon pie and meringue
1¼ cups granulated sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
1½ teaspoons lemon extract
2 teaspoons vinegar
3 tablespoons butter
1 baked (9-inch) pie shell
1 tablespoon cornstarch
2 tablespoons cold water
½ cup boiling water
3 egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch salt
For pie: Mix sugar and cornstarch together in top of a double boiler. Add 2 cups water. Combine egg yolks with lemon juice; beat until well mixed. Add to rest of sugar mixture. Cook over boiling water until thick, about 25 minutes. (This does away with the starchy taste.)
Add lemon extract, vinegar and butter; stir thoroughly. Pour mixture into deep 9-inch pie shell; let cool. Cover with meringue.
For meringue: Blend cornstarch and cold water in saucepan. Add boiling water and cook over low heat, stirring, until clear and thickened. Let stand until completely cooled. In another bowl, 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 vanilla and salt. Gradually beat in cold cornstarch mixture.
Turn mixer again to high, and beat well. Spread meringue over cooled pie filling; make peaks on meringue. Bake at 350 degrees for 10 minutes or until peaks and top are lightly browned.
Nutrition facts per serving: 264 calories, 7 g fat, 3 g saturated fat, 88 mg cholesterol, 48 g carbohydrates, 2 g protein, 107 mg sodium, 0 g fiber
Joji said the pie did not last long this morning and it even received a 9.5 out of 10. Enjoy!!