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Gingered Lemon Pie

Everton.Stonehead's picture
Ingredients
  Finely crushed gingersnaps 1 1⁄4 Cup (20 tbs)
  Melted butter 1⁄3 Cup (5.33 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  All purpose flour 3 Tablespoon
  Cornstarch 3 Tablespoon
  Eggs 3 , separated
  Butter 2 Tablespoon
  Finely shredded lemon peel 1 Teaspoon
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Finely chopped crystallized ginger 1⁄4 Cup (4 tbs)
  Meringue 1 Cup (16 tbs) (For Pie)
Directions

1. Combine gingersnaps and butter. Spread into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Bake in a 375° oven for 5 minutes. Cool on wire rack.
2. In a saucepan combine sugar, flour, cornstarch, and dash salt. Add 1 1/2 cups water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Slightly beat egg yolks; gradually stir about 1 cup hot filling into yolks. Return all mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes. Remove from heat. Stir in 2 tablespoons butter, peel and juice, and ginger. Keep filling warm; prepare Meringue for Pie.
3. Pour warm filling into crust. Spread meringue over filling; seal to edge. Bake in a 350° oven 15 minutes. Cool 1 hour. Chill 3 to 6 hours before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Lemon
Interest: 
Gourmet
Cook Time: 
25 Minutes

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