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1
MAKE THE FILLING.
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2
In a medium-size saucepan, combine sugar, cornstarch and salt.
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3
Gradually add the cold water, whisking until mixture comes to a boil.
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4
Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
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5
In a small bowl, lightly beat the egg yolks.
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6
Stir a small amount of filling into the egg yolks to temper them.
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7
Then add the yolk mixture to the remaining filling and slowly stir for 1 minute longer.
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8
DO NOT OVERMIX.
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9
Remove the saucepan from the heat and stir in the butter, lemon rind and juice.
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10
Sprinkle the ginger snap crumbs over the baked crust.
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11
Pour in the lemon filling while it is still warm, then make the meringue.
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12
MAKE THE MERINGUE.
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13
Position the oven rack to the lower third of the oven.
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14
Preheat the oven to 400 degrees.
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15
In a small bowl, combine the sugars.
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16
In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
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17
Add the cream of tartar and increase mixer speed to medium-high.
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18
Beat until the egg whites form firm peaks, but are not dry, then add the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
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19
Add the vanilla.
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20
Beat the whites until thick and glossy, about 30 seconds longer.
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21
With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
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22
With the back of a tablespoon, spread the meringue to COMPLETELY cover the filling.
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23
Swirl the meringue with the back of the tablespoon to form peaks.
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24
Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
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25
Cool the pie away from drafts.
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26
A chill may cause the meringue to fall.
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27
Do not cut the pie until it is completely cool.
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28
TO PREVENT MERINGUE FROM WEEPING.
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29
Blend in the sugar slowly.
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30
Spread the meringue on the filling while the filling is still warm.
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31
Seal the meringue onto the very edge of the pie.
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32
Leave no trace of filling uncovered.
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33
Do not overbake.
