Lemon Meringue Pie

Ingredients:

For the crust:

• 1 ½ cups Graham cracker crumbs
• ¼ cup sugar
• 6 tbsp unsalted butter (melted)

For the lemon filling:

• 1 ½ cups sugar
• ¼ cup cornstarch
• 1 ½ cups water
• 4 large egg yolks
• 1 tbsp lemon zest
• ¾ cup fresh lemon juice
• 2 tbsp unsalted butter
• ½ tsp vanilla extract

For the meringue:

• 4 large egg whites
• ½ tsp cream of tartar
• 1/4 cup sugar
• 1 tsp vanilla extract

Directions:

For the crust:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
3. Press the mixture into the bottom and up the sides of a pie pan.
4. Bake the crust for 8-10 minutes until lightly golden, then set aside to cool.

For the lemon filling:

1. In a saucepan, whisk together sugar and cornstarch. Add water and cook over medium heat, stirring constantly until the mixture thickens.
2. In a separate bowl, beat egg yolks slightly. Gradually whisk in a small amount of the hot sugar mixture to temper the yolks, then whisk the egg mixture back into the saucepan.
3. Continue cooking until thick and bubbly, then remove from heat.
4. Stir in lemon zest, lemon juice, butter, and vanilla extract. Mix well.
5. Pour the filling into the cooled pie crust.

For the meringue:

1. In a clean bowl, beat egg whites and cream of tartar on medium-high speed until soft peaks form.
2. Gradually add sugar, continuing to beat until stiff peaks form. Stir in vanilla extract.
3. Spread the meringue over the lemon filling, making sure it reaches the edges of the crust.
4. Bake at 350°F (175°C) for 10-15 minutes, or until the meringue is golden brown.

Serving:

1. Allow the pie to cool completely before slicing and serving. Chilling it for a few hours in the fridge is recommended for best results.

Servings:

• This recipe serves 8 slices.

Nutritional Values (Approximate per serving):

• Calories: 320-350 kcal
• Protein: 4g
• Fat: 17g
• Carbohydrates: 40g
• Sugar: 28g