Try This Favorite Lemon Pie Recipe

Dear Ann Landers: I want to thank you for a recipe that appeared in your column a few years back. It’s for lemon meringue pie. I really do love it, and so does everyone else. Whenever I bring that pie to a potluck supper, I get loads of compliments. I always give you credit.

In October, I decided to enter that recipe in a contest that was run by the Piqua, Ohio, Daily Call and the Daily Advocate in Greenville, Ohio, both small-town newspapers. I was surprised when they asked me to bring in the lemon pie to be judged. I was even more surprised when I won $50.

Thanks again, Ann. I love your column. - Patty Forror, Belle Center, Ohio

Dear Patty: That lemon meringue pie recipe is a great favorite of mine, and I often receive requests to print it again.

I don’t want to get you in trouble, but I called the Greenville Daily Advocate and was told that those who entered the contest were supposed to supply original recipes. However, I have no problem with your claiming mine. After all, I got it from a taxi driver in New York at least 20 years ago. According to the newspaper, as long as I have no objection, it is OK for you to have claimed the prize.

P.S.: Almost everyone knows that you can buy pie shells that are nearly as good as any that are made in your very own kitchen. Here’s the recipe again:

Best-Ever Lemon Pie

1 baked 9-inch pie shell

1-1/4 cups sugar

6 tablespoons cornstarch

2 cups water

1/3 cup lemon juice

3 egg yolks

1-1/2 teaspoons lemon extract

2 teaspoons vinegar

3 tablespoons butter

Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes. This does away with the starchy taste. Now add the lemon extract, butter and vinegar, and stir thoroughly. Pour mixture into deep 9-inch pie shell, and let cool. Cover with meringue (recipe follows), and brown in oven.

Never-Fail Meringue

1 tablespoon cornstarch

2 tablespoons cold water

1/2 cup boiling water

3 egg whites

6 tablespoons sugar

1 teaspoon vanilla

Pinch of salt

Blend cornstarch and cold water in a 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 cold cornstarch mixture. Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 degrees for 10 minutes or until top is lightly browned.

Now this is Ann talking: Sorry I didn’t get a calorie count, but let’s call this a be-good-to-yourself treat and forget about the calories. Enjoy!