Lemon Meringue Pie - cooking recipe

Ingredients

9 oz vanilla wafer cookies
11 tbsp butter, melted
1 3/4 cups granulated sugar
1/2 cup cornstarch
1/2 cup lemon juice
2 tbsp finely grated lemon peel
3 None eggs, at room temperature, separated

Preparation

Line bottom and sides of an 8-inch springform pan with parchment paper. Process cookies until finely crushed. Add 8 tbsp butter and process to combine. Press mixture onto bottom and 2 inches up sides of prepared pan. Refrigerate for 30 mins, or until firm.
Meanwhile, mix 1 1/4 cups of the sugar and cornstarch in a saucepan. Gradually add lemon juice and 1 cup water, stirring constantly, until mixture is smooth. Place saucepan on medium heat. Cook, stirring, for 3 mins, or until mixture boils and thickens. Remove from heat. Stir in lemon peel, egg yolks and 3 tbsp butter until smooth. Pour into prepared pan, smoothing the top with a spatula. Refrigerate for 1 hour, or until set.
Preheat the oven to 425\u00b0F. Beat egg whites in a large bowl with an electric mixer on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar; continue beating until sugar is dissolved. Spoon meringue over lemon filling.
Bake for 5 mins, or until meringue is lightly browned. Refrigerate for 30 mins before serving.