MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Best-Ever Lemon Meringue Pie
 Categories: Dessert, Pie, Lemon, Famous
      Yield: 8 servings
 
  1 1/4 c  Sugar
      6 tb Corn starch
      2 c  Water
      3    Egg yolks
    1/3 c  Lemon juice
  1 1/2 ts Lemon extract
      2 ts Vinegar
      3 tb Butter
      1    Baked deep pie shell (9")

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      1 tb Corn starch
      2 tb Water; cold
    1/2 c  Water; boiling
      3    Egg whites
      6 tb Sugar
      1 ts Vanilla
      1 pn Salt
 
  "Have I got a treat for you! It is the world's best (and easiest to
  make) lemon meringue pie. No, this not a recipe my grandmother gave
  me. It is one I got about 15 years ago from a cab driver in New
  York."

  -- Ann Landers
  
  Mix sugar and corn starch in top of double boiler. Add water.
  Combine egg yolks and lemon juice; beat until well mixed. Add to
  sugar mixture. Cook over boiling water until thick, about
  25 minutes. Add lemon extract, vinegar, and butter; stir throughly.
  Pour mixture into pie shell and cool.
  
  FOR MERINGUE, blend corn starch 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; beat until stiff but not dry. Turn mixer to
  low speed. Add vanilla and salt. Gradually beat in corn starch
  mixture. Turn mixer to high and beat well. Spread meringue over
  cooled pie filling.
  
  Bake in preheated 350°F oven 10 minutes or until top is lightly
  browned.
  
  From Article: Ann Landers: Cabbie Gave Me This Lemon Meringue Pie
  Recipe, in Toronto Star 1 July, 1995.
  
  From: Sam Lefkowitz
  Date: 07-01
 
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