Elaine Noyes’ Lemon Meringue Pie

By Yankee Magazine

Feb 26 2010


3 eggs
1 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1 teaspoon salt
2 cups water
2 lemons
9-inch baked pie shell


Separate eggs. (Save whites for meringue.) Place beaten yolks, sugar, cornstarch, flour, salt, and water in saucepan. Cook on stove until thick. Remove from stove and add grated rind from lemons plus juice of lemons. Pour into baked pie shell.

Beat whites until stiff. Heat in pan until thick: 1/2 cup water, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1/4 cup sugar. Cool. Fold in beaten egg whites. Gently beat in 1 teaspoon vanilla. Spread on pie and bake 10 to 15 minutes at 350 degrees until browned.