Gingery Lemon Meringue Pie

• 1 9-inch pie shell, baked and cooled (Your favourite)
• 2 1/2 ounces fresh ginger, peeled,thinly sliced
• 1 cup sugar, plus
• 6 tablespoons sugar
• 1 cup fresh lemon juice
• 1 cup water
• 1/4 cup cornstarch
• 3 large egg yolks
• Meringue
• 3 large egg whites
• 1/3 cup sugar
• 1/4 teaspoon vanilla extract

1. Finely chop ginger with 1 cup+ 6 tblsps sugar in mini-processor until moist paste forms, about 25 seconds.
2. Combine lemon juice, water and ginger paste in medium saucepan.
3. Stir over medium heat until sugar dissolves.
4. Bring to boil.
5. Remove from heat.
6. Let steep 1 hour at room temperature.
7. Strain lemon mixture into bowl, pressing on solids.
8. Discard solids.
9. Return liquid to saucepan.
10. Add cornstarch; whisk until dissolved.
11. Whisk in yolks.
12. Whisk over medium-high heat until mixture boils and thickens, about 5 minutes.
13. Transfer to a bowl; cool.
14. Cover and chill until cold, about 3 hours (can be made up to 1 day ahead).
15. For meringue: Preheat oven to 400F.
16. Spoon filling into crust, smoothing top.
17. Beat egg whites in large bowl until foamy.
18. Gradually add 1/3 cup sugar; beat until stiff and glossy.
19. Mix in vanilla.
20. Spoon meringue over filling, spreading to edge of crust to seal.
21. Bake pie until meringue is light golden, about 5 minutes.
22. Let stand atleast 5 minutes and up to 1 hour before serving.

pie shell, ginger, sugar, sugar, lemon juice, water, cornstarch, egg yolks, meringue, egg whites, sugar, vanilla

Taken from www.food.com/recipe/gingery-lemon-meringue-pie-91459 (may not work)