MERINGUE FOR PIES RECIPES

Steps:

• 1. Make the Graham Cracker Crumble: Preheat the oven to 350�F and line a baking sheet with parchment paper. In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs to a large bowl and add the sugar; stir to combine. Add the melted butter, and using your clean hands or a silicone spatula, mix until the crumbs are moistened. (It should feel like wet sand.) 2. Spread the crumb mixture into an even layer on the prepared baking sheet. Bake until golden brown and toasty, 7 to 9 minutes, stirring with a spatula halfway through. 3. Make the Lemon Curd: Fill a medium saucepan with a few inches of water and bring to a simmer. In a large nonreactive bowl (e.g., glass), whisk together the eggs, egg yolks, lemon juice, lemon zest and sugar. Set the bowl over the saucepan and cook the mixture, whisking constantly, until it is thickened, 10 to 15 minutes. (It should coat the back of a spoon and hold a line when you run your finger through it.) 4. Remove the bowl from the heat. Whisk in the butter a tablespoon at a time. Cover the lemon curd with plastic wrap directly on the surface and chill until firm, at least 3 hours or overnight. 5. Make the Meringue: In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and cream of tartar at medium speed to soft peaks, about 3 minutes. (When lifted, the whisk should form gentle peaks in the egg whites that collapse back onto themselves.) 6. Meanwhile, in a medium saucepan, combine the sugar with � cup water. Bring to a boil over medium heat and cook until the syrup reaches 240�F on a candy thermometer. 7. With the mixing running, slowly and carefully drizzle in the hot sugar syrup. Increase the speed to high and whip to medium-firm peaks, about 5 minutes. Transfer the meringue to a pastry bag or Ziploc bag with one corner snipped, if desired. 8. To assemble the "pies," spoon a few tablespoons of the lemon curd into the bottom of ramekins, cups or shallow bowls. Top each with a few tablespoons of the graham cracker crumb, followed by a dollop or piping of the meringue. (You can toast the meringue with a kitchen torch, if desired.) Note: Both the lemon curd and graham cracker crumb can be made ahead. The curd will keep in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. The crumb will keep in an airtight container in the freezer for up to three months. To use, thaw in the fridge or at room temperature.

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.