1-1/4 cups of graham wafer crumbs or crushed vanilla cookie crumbs
1/4 cup white sugar
1/4 cup melted butter or margarine
1/4 cup cornstarch3 tablespoons flour
1-3/4 cups sugar
1/4 teaspoon salt
2 cups water
4 egg yolks, slightly beaten
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Mix together crumbs & sugar. Blend in butter. Press firmly into bottom and sides of 9-inch pie plate. Bake in 375 F oven for 8 minutes. Let cool.
In medium sized saucepan combine cornstarch, flour, 1-3/4 cups sugar & the salt, mixing well. Gradually add the water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent.
Quickly stir some of hot mixture into egg. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon zest & butter. Pour into baked pie shell. Preheat oven to 400 F
In medium bowl beat egg whites with cream of tartar until frothy. Gradually beat in 1/2 cup sugar. Beat until stiff peaks form when beaters are raised. Spread meringue over lemon filling, swirling decoratively. Bake 7 to 9 minutes or until the meringue brown. Let cool before cutting.
The surprise part is that Shelley seems to be incapable of cutting pie into lovely looking triangles. Thus, she cuts the pie and places it into dessert bowls and calls it "Surprise!"