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Best Ever Lemon Pie
Best Ever Lemon Pie

Best Ever Lemon Pie

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1-1/4 cups sugar
6 Tablespoons cornstarch
2 cups water
3 egg yolks
3 Tablespoons butter
1/2 cup fresh lemon juice (Do not substitute bottled juice for squeezed juice)
2 teaspoon s white vinegar
1-1/2 teaspoon s lemon extract
1 (9 inch) deep dish pie crust, baked
Meringue:
1/2 cup plus 2 Tablespoons water
1 Tablespoon cornstarch
3 egg whites
6 Tablespoons sugar
1 teaspoon vanilla
Pinch of salt
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Let's Make It
1
Combine sugar and cornstarch in a saucepan. Gradually add water. Cook and stir over medium heat until thickened. Reduce heat to low and cook 2 minutes longer.
2
Remove from heat; stir 1 cup of hot filling into egg yolks, return all to pan and bring to a boil. Cook 2 minutes and remove from heat.
3
Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour filling into the precooked pie shell.
4
Meringue:
5
Combine water and cornstarch in a saucepan. Cook and stir until clear, approximately 2 minutes; cool completely. Beat egg whites until foamy; beat in sugar until stiff peaks form. Add vanilla and salt; add cornstarch mixture and beat until smooth. Spread over filling and bake in a preheated oven at 350°F for 10 to 12 minutes or until golden brown. Cool before serving.
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