Hi Bob,
Here's the recipe.

FROM ANN LANDERS:
That lemon meringue pie recipe is a great favorite of mine, and I often receive requests to print it again.
...
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.
...
P.S. Almost everyone knows you can buy pie shells that are nearly as good as any made in your very own kitchen. Here's the recipe again:

Best-Ever Lemon Pie

11/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
11/2 teaspoons lemon extract
3 tablespoons butter
2 teaspoons vinegar
1 baked 9-inch pie shell
Never-Fail Meringue (recipe follows)

Mix sugar and cornstarch in the top of a double broiler. Add the water. Combine egg yolks with lemon juice and beat until well-mixed. Add to 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 pie shell and let cool. Cover with Meringue, then brown in oven.

Never-Fail Meringue

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
6 tablespoons sugar
Pinch of salt
1 teaspoon vanilla

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!


Note from Clarissa: The above was copied from the Houston Chronicle Archives.