LEMON MERINGUE PIE

Steps:

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