* 1 Basic baked pie crust or Nutty baked piecrust,, cooled
Filling: * 1-1/2 c. sugar * 1/3 c. cornstarch * 1/4 tsp. salt * 1-1/2 c. water * 1/2 c. fresh lemon juice * 5 egg yolks, well beaten * 2 Tbsp. butter * 1-3 tsp. freshly grated lemon peel
Meringue: * 1 Tbsp. cornstarch * 1/3 c. cold water * 5 egg whites, room temperature * 1/4 tsp. cream of tartar * 1/2 c. sugar * 1/2 tsp. vanilla
What to do:
1. Heat oven to 325°F. 2. Filling: Mix sugar, cornstarch and salt in large heavy saucepan. Gradually stir in water and lemon juice until smooth. Add egg yolks; stir until blended. Add butter. 3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat; simmer, stirring constantly, 1 min. Remove from heat. Stir in lemon peel; set aside. 4. Immediately make Meringue: Dissolve cornstarch in cold water in small saucepan; bring to a boil, stirring constantly. Remove from heat; cover. 5. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, Add sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, add cornstarch paste, 1 to 2 Tbsp. at a time. Beat in vanilla. 6. Pour hot filling into piecrust. Quickly spread meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. Bake in upper third of 325°F oven until lightly browned, 16 to 18 min. Cool on wire rack 30 min. to 1 hr.
* Pie crust options: Pie can be made with any standard baked 9-in. piecrust or with Graham Cracker Crumb Crust or Gingersnap Crumb Crust.
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