Gingery Lemon Meringue Pie

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 9-inch pie shell, baked and cooled (your favourite)
• 2 1/2 ounces fresh ginger, peeled,thinly sliced
• 1 cup sugar, plus
• 6 tablespoons sugar
• 1 cup fresh lemon juice
• 1 cup water
• 1/4 cup cornstarch
• 3 large egg yolks
• 3 large egg whites
• 1/3 cup sugar
• 1/4 teaspoon vanilla extract

Recipe

• 1 finely chop ginger with 1 cup+ 6 tblsps sugar in mini-processor until moist paste forms, about 25 seconds.
• 2 combine lemon juice, water and ginger paste in medium saucepan.
• 3 stir over medium heat until sugar dissolves.
• 4 bring to boil.
• 5 remove from heat.
• 6 let steep 1 hour at room temperature.
• 7 strain lemon mixture into bowl, pressing on solids.
• 8 discard solids.
• 9 return liquid to saucepan.
• 10 add cornstarch; whisk until dissolved.
• 11 whisk in yolks.
• 12 whisk over medium-high heat until mixture boils and thickens, about 5 minutes.
• 13 transfer to a bowl; cool.
• 14 cover and chill until cold, about 3 hours (can be made up to 1 day ahead).
• 15 for meringue: preheat oven to 400f.
• 16 spoon filling into crust, smoothing top.
• 17 beat egg whites in large bowl until foamy.
• 18 gradually add 1/3 cup sugar; beat until stiff and glossy.
• 19 mix in vanilla.
• 20 spoon meringue over filling, spreading to edge of crust to seal.
• 21 bake pie until meringue is light golden, about 5 minutes.
• 22 let stand atleast 5 minutes and up to 1 hour before serving.