Amy's Recipes

First, separate three eggs. Eggs separate easier when they are cold, but the whites should sit at room temperature for at least 30 minutes before you beat them. Avoid making on a humid day and be sure your bowl and utensils are dry when you make the meringue, as it is sensitive to moisture.

Crust –

Combine 1 package (1/3 of a lb box) graham crackers, crushed, 2 tablespoons sugar and 6 tablespoons melted butter. Press into pie plate. Bake at 350 for 8-10 minutes, or until edges start to brown.

Filling –

Combine 1 cup sugar, ¼ cup cornstarch, ¼ teaspoon salt. Blend in ¼ cup cold water. Add 1 cup hot water and cook until thickened, stirring constantly. Lower heat and continue to cook until clear.

Add ½ cup lemon juice and I tablespoon lemon zest. Cook two minutes.

Blend hot mixture slowly into 3 slightly beaten egg yolks. Return to pan and cook two more minutes, stirring constantly.

Add 2 tablespoons butter, stir until melted.

Meringue –

Beat three egg whites until frothy. Add and ¼ teaspoon cream of tartar and then gradually add 6 tablespoons sugar, beating between additions. Finally beat in 1 teaspoon vanilla, continuing to beat until stiff.

Pour filling into pie crust, top with meringue and bake at 350 12-15 minutes, or until lightly browned.

adapted from Ann Pillsbury’s Baking Book