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
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
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.
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.
Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour filling into the precooked pie shell.
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.