First, separate three eggs. Eggs separate easier when they are cold, but the whites should sit at room temperature for at least 30 minutes before you beat them. Avoid making on a humid day and be sure your bowl and utensils are dry when you make the meringue, as it is sensitive to moisture.
Crust –
Combine 1 package (1/3 of a lb box) graham crackers, crushed, 2 tablespoons sugar and 6 tablespoons melted butter. Press into pie plate. Bake at 350 for 8-10 minutes, or until edges start to brown.
Filling –
Combine 1 cup sugar, ¼ cup cornstarch, ¼ teaspoon salt. Blend in 1/2¼ cup cold water. Add 1 cup hot water and cook until thickened, stirring constantly. Lower heat and continue to cook until clear.
Add ½ cup lemon juice and I tablespoon lemon zest. Cook two minutes.
Blend hot mixture slowly into 3 slightly beaten egg yolks. Return to pan and cook two more minutes, stirring constantly.
Add 2 tablespoons butter, stir until melted.
Meringue –
Beat three egg whites until frothy. Add and ¼ teaspoon cream of tartar and then gradually add 6 tablespoons sugar, beating between additions. Finally beat in 1 teaspoon vanilla, continuing to beat until stiff.
Pour filling into pie crust, top with meringue and bake at 350 12-15 minutes, or until lightly browned.
adapted from Ann Pillsbury’s Baking Book
