"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.
