Lemon Meringue Pie 
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the Lemon Filling:
1 cup sugar
1/4 cup cornstarch
1 1/2 cups water
3 egg yolks, lightly beaten
1/3 cup fresh lemon juice
1 tbsp lemon zest
2 tbsp unsalted butter
For the Meringue:
3 egg whites
1/4 tsp cream of tartar
1/3 cup sugar
Instructions:
Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8 minutes, then set aside.
For the lemon filling, in a saucepan, whisk together sugar and cornstarch. Gradually add water, cooking over medium heat until thickened and bubbly. Reduce heat and cook for 2 more minutes.
Slowly whisk half of the hot mixture into the egg yolks, then return to the saucepan. Cook and stir for 2 minutes before removing from heat. Stir in lemon juice, zest, and butter. Pour the filling into the crust.
For the meringue, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Spread the meringue over the lemon filling.
Bake the pie for 10-12 minutes, or until the meringue is golden. Cool completely before slicing.
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 8
Delight in this tangy and sweet Lemon Meringue Pie!
