Gingered Lemon Pie
|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|
|Eggs||3 , separated|
|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)|
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.