Cabbies' lemon meringue pie the world's best

Photo: Linwaite

Ann Landers

Yield: 1 serving
Community Recipe from


  • 1 baked 9 inch pie shell
  • 1 1/4 cup(s) sugar
  • 6 tablespoon(s) cornstarch
  • 2 cup(s) water
  • 1/3 cup(s) lemon juice l
  • 3 egg yolks
  • 1 1/2 teaspoon(s) lemon extract
  • 2 teaspoon(s) vinegar
  • 3 tablespoon(s) butter
  • Never Fail Meringue
  • 1 tablespoon(s) cornstarch
  • 2 tablespoon(s) cold water
  • 1/3 cup(s) boiling water
  • 6 tablespoon(s) sugar
  • 1 teaspoon(s) vanilla
  • 1 pinch(s) salt


  1. Mix sugar and cornstarch together in the top of a double broiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of 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 deep 9 inch pie shell, and let cook. cover with meringue, and brown in oven.
  3. 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 breast in cold cornstarch mixture. Spread meringue over cooled pie filling. bake at 350 degrees for 10 minutes or until top is lightly browned.
November 2013

This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.

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