Thu 21 Aug, 2003 05:43 pm
NEW YORK CAB DRIVER'S LEMON MERINGUE PIE
Based on Columnist Ann Lander's favorite recipe that she received from a New York cab driver.
Adapted By BumbleBeeBoogie
1 baked 9-inch pie shell
1-1/4 cups white granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1-1/2 teaspoon lemon extract
2 teaspoons white vinegar
3 tablespoons butter
Mix the sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine the egg yolks with lemon juice and beat until well mixed. Add it to the sugar mixture. Cook over boiling water until thick---about 25 minutes, stirring as needed.
Remove from heat. Add the lemon lemon extract, butter and vinegar and stir thoroughly. Pour into the deep 9-inch pie shell and let cool. Cover with the meringue, and brown in the oven.
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites (or equivalent of powdered egg whites reconstituted per package directions)
6 tablespoons white granulated sugar
1 teaspoon vanilla extract
pinch of salt
Blend the cornstarch and cold water in a saucepan off the heat. Add the boiling water and cook over low to medium heat, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, in a thoroughly clean bowl, beat the egg whites (or equivalent powdered reconstituted egg whites) until foamy. Gradually add the sugar, 2 tablespoons at a time, and beat until stiff but not dry. Turn mixer to low speed, add the salt and vanilla. Gradually beat in the cold cornstarch mixture. Turn mixer again to high speed and beat well.
Spread the meringue with the back of a spoon creating low peaks and valleys over the cooled pie filling. Take care that the meringue comes in direct contact with the pie crust without any gaps, otherwise the meringue will separate and shrink away from the sides.
Bake at 350 degrees F. for 10 minutes or until the tops of the meringue peaks are lightly golden. Cool before serving.