Lemon Meringue Pie

1. 1

   Line bottom and sides of an 8-inch springform pan with parchment paper. Process cookies until finely crushed. Add 8 tbsp butter and process to combine. Press mixture onto bottom and 2 inches up sides of prepared pan. Refrigerate for 30 mins, or until firm.

2. 2

   Meanwhile, mix 1 1/4 cups of the sugar and cornstarch in a saucepan. Gradually add lemon juice and 1 cup water, stirring constantly, until mixture is smooth. Place saucepan on medium heat. Cook, stirring, for 3 mins, or until mixture boils and thickens. Remove from heat. Stir in lemon peel, egg yolks and 3 tbsp butter until smooth. Pour into prepared pan, smoothing the top with a spatula. Refrigerate for 1 hour, or until set.

3. 3

   Preheat the oven to 425u00b0F. Beat egg whites in a large bowl with an electric mixer on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar; continue beating until sugar is dissolved. Spoon meringue over lemon filling.

4. 4

   Bake for 5 mins, or until meringue is lightly browned. Refrigerate for 30 mins before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.