Lemon Meringue Pie

• 24 None Golden Oreos, crushed
• 4 tbsp butter, melted
• 2 1/2 cups sugar
• 1/4 cup cornstarch
• 3 None egg yolks, plus 6 egg whties
• 3 None lemons, 2 zested and juiced, 1 cut into thin slices and lemon curls for garnish
• 1 tbsp butter
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• None None fresh mint leaves, to garnish

1. Combine cookie crumbs and butter then press into a greased pie dish. Chill for 1 hour.
2. Preheat oven to 350u0b0F. In a medium saucepan, whisk together 1 cup sugar and cornstarch. Gradually whisk in 1 1/2 cups cold water, stirring until smooth. Whisk in egg yolks then bring to a boil over medium heat, stirring constantly. Boil for 1 min. Remove from heat and add 1 tbsp lemon zest, 1 /4 cup lemon juice and butter. Transfer to pie crust.
3. For the meringue topping, whip egg whites, vanilla and a pinch of salt to soft peaks. Gradually add remaining sugar. Increase speed to high and beat for 2 mins, or until stiff and glossy. Spread over filling to cover. Bake for 10-15 mins, or until light golden. Let cool for 30 mins then chill for at least 3 hours.
4. Garnish with lemon curls, thin lemon slices, raspberries and mint.

golden oreos, butter, sugar, cornstarch, egg yolks, lemons, butter, vanilla, fresh raspberries, mint

Taken from recipes-plus.com/api/v2.0/recipes/31536 (may not work)