cream of tartar
lemon juice or vanilla
chopped toasted nuts
saltine crackers, loosely crumbled
all purpose flour
1 1/2 c
finely shredded lemon peel
lemon juice,( i like my meyer lemons)
Beat egg whites with salt and tartar until soft peaks form; gradually add sugar and beat until stiff peaks form.
Fold in saltines and nuts.
Spread meringue mixture into a well greased or sprayed 9-inch pie plate; shaping it as a pie shell with it's sides mounded a little higher than the center of crust.
Bake at 300^ for 35 minutes.Remove from oven and let cool on wire rack.
2Mix sugar, cornstarch, flour and salt in a medium saucepan, stirring well so that ingredients are throughly combine.
Add water gradually stirring until all ingredients are well mixed.
3Cook mixture over medium-high until thick and bubbling across the entire surface, stirring constantly, then cook and stir for 2 more minutes.
Remove from heat. In medium bowl, beat egg yolks.
Gradually pour 1 cup of the cooked mixture into the egg yolks, stirring constantly.
4Immediately pour the yolk mixture back into the saucepan and cook 2 more minutes,stirring constantly.
Gradually stir in lemon juice until combine.
Pour into prepared meringue shell. Cool on wire rack, then refrigerate.
Serve with whipped cream. Enjoy!!!