Items You will NEED!
Prepared pie crust
Lemon Zest (I use dehydrated, but you can use fresh)
Flat Rubber Spatula
Step 1: The 1st Step, preparing the crust!
3 graham crackers
brake up the crackers into crumbs in a plastic bag, place into the bottom of the pie pan over the crust and bake until edges of crust are golden brown.
Step 2: Now for the Best Part, the FILLING!
1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
6 egg yolks
1 1/2 cups water (room temp)
1 tbsp. lemon zest
Juice from 3 fresh lemons
Whisk sugar, cornstarch, salt in a saucepan
add egg yolks, immediately but gradually whisk in water
Bring mixture to a simmer over medium heat, whisking regularly, until thickened
Add in lemon zest once starts to begin to thicken
Remove from heat, , then juice and finally butter (keep warm until meringue is made)
Step 3: It's Fluffy time, On to the Meringue!
1 TBSP. cornstarch
1/3 cup water
1/4 tsp. cream of tarter
1/2 cup sugar plus 1 tablespoon
6 egg whites
1/4 tea vanilla
Mix cornstarch & water in a sauce pan, bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.
In a large mixing bowl, mix cream of tarter and sugar together
Beat egg whites w/ hand mixer until frothy
beat in sugar mixture, 1 tbsp at a time
then drop in cornstarch mixture 1 tbsp. at a time until stiff peaks form.
Step 4: Off to the oven, Then the fun begins!
Distribute meringue evenly over the top, starting w/ the edges, and then the middle
NOTE: Make sure it attaches to the crust.
Lifting with the back of a spoon, to create peaks in the meringue
Bake at 325 (remember to preheat) until golden brown, about 20 minutes
COOL COMPLETELY BEFORE SERVING