Very tender lemon pie

Ingredients:

Cake

• 11 shortbread pecan cookies, such as Keebler Pecan Sandies (about half a 10-ounce packet)
• 2 tablespoons of sugar
• Zest of 1 lemon
• 2 tablespoons melted butter

Filling

• 1 and 1/4 cups sugar
• 4 large egg yolks (set the whites aside for the meringue)
• 1/3 cup lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons butter

Meringue

• Whites of 4 large eggs
• 1/4 tsp cream of tartar
• 3 tablespoons of sugar
• 1 teaspoon cornstarch

Preparation:

1. Preheat oven to 175°C.
2. Cake:
   
   In a food processor, puree the cookies, sugar, and zest until smooth. Stir in the melted butter until the crumbs are moist. Pour the mixture into a 9-inch (22 cm) pie pan and bake until golden brown, 8-10 minutes. Set aside to cool.
3. Filling:
   
   In a heavy-bottomed saucepan, whisk the sugar and egg yolks until the sugar is completely dissolved. Add the lemon juice. In a separate bowl, combine the cornstarch with 0.5 cups of water and set aside. Heat the lemon mixture over medium heat, whisking constantly, until it thickens. Stir in the cornstarch and cook until the mixture thickens. Remove from heat and stir in the butter. Fill the pie crust with the filling, spreading it evenly.
4. Meringue:
   
   Using a stand mixer or hand mixer, beat the egg whites until foamy. Add the cream of tartar and beat again. In a separate small bowl, combine the sugar and cornstarch. With the mixer running, add the sugar mixture, a little at a time, and beat until stiff peaks form.
5. Spread the meringue over the warm pie, reaching the edges. Bake until the meringue begins to brown, 8-10 minutes. Let cool completely and serve.