1. Preheat oven to 350 F. 2. For crust, blend crumbs, butter and sugar in a bowl. 3. Spoon into 9" piepan and press firmly against the bottom and sides (but not over rim). 4. Bake 8- 10 minutes. 5. Cool before filling. 6. For pie filling, mix cornstarch, sugar and salt in heavy saucepan, slowly blend in water, and heat, stirring constantly, until thickened and smooth. 7. Blend a little hot mixture into egg yolks, return to pan and cook and stir over lowest heat 2- 3 minutes; do not boil. 8. Off heat, stir in 1/2 cup lemon juice and the 2 Tbsp butter. 9. Spoon filling into pie shell. 10. To create meringue use glass mixing bowl for best results, although metal works fine too. 11. DO NOT use plastic. 12. Beat egg whites until frothy using electric hand mixer, add cream of tartar and salt, continue beating, adding sugar 1 Tbsp at a time. 13. When all sugar is incorporated, add vanilla and beat hard (highest mixer speed) until glossy and peaks stand straight up when beaters are withdrawn. 14. Spoon about half the meringue around the edge of warm filling, pile remainder in the middle, twirling spoon around to create peaks. 15. Bake pie for 12- 15 minutes until touched with brown. 16. Cool pie at least two hours before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
