Lemon Meringue Pie
From the kitchen of WGNV's Kathy Kexel
1 3/4 cups finely crushed vanilla wafers 1/3 cup melted butter or margarine
5 egg yolks, slightly beaten
2 ½ cups and 1 tablespoon ultrafine sugar
½ cup and 1 2/3 tablespoons cornstarch
2 ½ cups water
3 teaspoons grated lemon zest
5 egg whites
¾ teaspoon cream of tartar
1 cup ultrafine sugar
1/3 teaspoon vanilla
For crust, combine cookie crumbs and butter in pie plate; press up the sides. Chill 30 minutes or bake 8-10 minutes at 375 F before filling.
For filling, stir together sugar and corn starch in medium saucepan. Blend egg yolks and water in separate bowl, then stir into sugar mixture. Cook over medium heat, stirring constantly until filling thickens and begins to boil. Boil hard, while stirring, one minute. Remove from heat and add lemon zest. Pour into prepared 10” pie shell.
For meringue, beat egg whites with cream of tartar until stiff. Add sugar, one tablespoon at a time, beating continuously until soft peaks form. Add vanilla and beat a few seconds more until vanilla is incorporated.
Pile meringue onto warm filling, sealing the edges. Bake at 400 degrees F. ten minutes or until meringue peaks are golden brown. Cool pie completely before serving. Keep leftovers covered and refrigerated.