Disney Classic Lemon Meringue Pie

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/3 cups graham cracker crumbs (from 1 sleeve, or 9 large crackers)
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 1 cup sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1/2 cup fresh lemon juice
• 5 large egg yolks, at room temperature
• 2 tablespoons unsalted butter, at room temperature, cut into pieces
• 1 lemon, zest of, grated
• 1/2 teaspoon vanilla extract (optional)
• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

Recipe

• 1 to make the crust:.
• 2 break up the graham crackers and place in a food processor. process the crackers with the sugar for about 20 seconds, or until the crackers become fine crumbs.
• 3 add the melted butter and pulse about 10 times, just until incorporated. (if you do not have a food processor, you can crush the crackers in a zip-lock bag with a rolling pin, whisk in the sugar, then stir in the melted butter.).
• 4 using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides. be sure to press the bottom thoroughly so that the crumbs are evenly distributed. set aside.
• 5 for the filling:.
• 6 in a medium nonreactive saucepan, stir together the sugar, cornstarch, and salt until well combined.
• 7 whisk in water and juice. scrape the corners to incorporate all the dry ingredients.
• 8 cook, stirring constantly, over medium heat for about 7 minutes, or until the mixture comes to a boil.
• 9 boil, whisking constantly, for 1 minute, until mixture thickens and generously coats a spoon. remove from the heat.
• 10 in a medium bowl, whisk the yolks well. temper the yolks by whisking in about 1/2 cup of the hot lemon pudding.
• 11 scrape the warm yolks into the hot pudding, whisking to blend in the yolk mixture before the eggs overcook.
• 12 return the lemon pudding to the stove over the lowest heat and stir constantly for about 4 minutes.
• 13 remove from the heat and add the butter, zest, and vanilla. stir until the butter is completely melted.
• 14 set the filling aside to cool for 30 minutes before spooning it into the graham cracker crust.
• 15 make the meringue:.
• 16 while the filling is cooling, heat the oven to 350 degrees.
• 17 beat the egg whites with the cream of tartar until they hold stiff peaks.
• 18 beat in the sugar, 1 tablespoon at a time. continue to beat until very stiff but not dry.
• 19 spoon the lemon filling into the graham cracker crust. smooth with a small spatula or the back of a spoon.
• 20 cover the filling with the meringue, creating peaks and swirls with the back of a spoon. make sure that the meringue touches the edge of the pie shell all the way around.
• 21 bake until the meringue is golden, about 12 to 15 minutes. allow the pie to cool at room temperature for 1 hour, and then refrigerate until completely cold.
• 22 to loosen the crust from the pan, carefully dip into a pan of warm water. the butter on the outside of the crust will start to melt, and the slices will come out intact.