Gingery Lemon Meringue Pie

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READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Finely chop ginger with 1 cup+ 6 tblsps sugar in mini-processor until moist paste forms, about 25 seconds.
  • Combine lemon juice, water and ginger paste in medium saucepan.
  • Stir over medium heat until sugar dissolves.
  • Bring to boil.
  • Remove from heat.
  • Let steep 1 hour at room temperature.
  • Strain lemon mixture into bowl, pressing on solids.
  • Discard solids.
  • Return liquid to saucepan.
  • Add cornstarch; whisk until dissolved.
  • Whisk in yolks.
  • Whisk over medium-high heat until mixture boils and thickens, about 5 minutes.
  • Transfer to a bowl; cool.
  • Cover and chill until cold, about 3 hours (can be made up to 1 day ahead).
  • For meringue: Preheat oven to 400F.
  • Spoon filling into crust, smoothing top.
  • Beat egg whites in large bowl until foamy.
  • Gradually add 1/3 cup sugar; beat until stiff and glossy.
  • Mix in vanilla.
  • Spoon meringue over filling, spreading to edge of crust to seal.
  • Bake pie until meringue is light golden, about 5 minutes.
  • Let stand atleast 5 minutes and up to 1 hour before serving.
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