Gingered Lemon Pie Recipe
Ingredients
| 1 1/4 cups finely crushed gingersnaps | ||
| Melted butter | 1/3 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 3 Tablespoon | |
| Cornstarch | 3 Tablespoon | |
| Eggs | 3 , separated | |
| Butter | 2 Tablespoon | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| 1/4 cup finely chopped crystallized ginger | ||
| 1 Meringue for Pie | ||
Directions
1. Combine gingersnaps and butter. Spread into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 375° oven for 5 minutes. Cool on wire rack.
2. In a saucepan combine sugar, flour, cornstarch, and dash salt. Add 1 1/2 cups water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Slightly beat egg yolks; gradually stir about 1 cup hot filling into yolks. Return all mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes. Remove from heat. Stir in 2 tablespoons butter, peel and juice, and ginger. Keep filling warm; prepare Meringue for Pie.
3. Pour warm filling into crust. Spread meringue over filling; seal to edge. Bake in a 350° oven 15 minutes. Cool 1 hour. Chill 3 to 6 hours before serving.
2. In a saucepan combine sugar, flour, cornstarch, and dash salt. Add 1 1/2 cups water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Slightly beat egg yolks; gradually stir about 1 cup hot filling into yolks. Return all mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes. Remove from heat. Stir in 2 tablespoons butter, peel and juice, and ginger. Keep filling warm; prepare Meringue for Pie.
3. Pour warm filling into crust. Spread meringue over filling; seal to edge. Bake in a 350° oven 15 minutes. Cool 1 hour. Chill 3 to 6 hours before serving.
Chef
