Introduction: Amazing Kinda Simple BAD-A** Lemon Meringue Pie!

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This is my husbands & kids favorite Pie, I have tweeked it over the years from my great grandmothers recipe.  My family calls it gummy bear pie, because they say it like eating a bunch of yellow lemon gummy bears!  LOL

Items You will NEED!

Prepared pie crust
graham Crackers
Sugar
Cornstarch
Salt
Eggs
Water
Lemon Zest (I use dehydrated, but you can use fresh)
Lemons

Whisk
Mesh Strainer
Hand Mixer
Sauce Pan
Flat Rubber Spatula

Step 1: The 1st Step, Preparing the Crust!

1 Prepared pie crust
3 graham crackers
brake up the crackers into crumbs in a plastic bag, place into the bottom of the pie pan over the crust and bake until edges of crust are golden brown.

Step 2: Now for the Best Part, the FILLING!

Filling

1 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
6 egg yolks
1 1/2 cups water (room temp)
1 tbsp. lemon zest
Juice from 3 fresh lemons

Whisk sugar, cornstarch, salt in a saucepan
add egg yolks, immediately but gradually whisk in water
Bring mixture to a simmer over medium heat, whisking regularly, until thickened
Add in lemon zest once starts to begin to thicken
Remove from heat, , then juice and finally butter (keep warm until meringue is made)

Step 3: It's Fluffy Time, on to the Meringue!

Meringue

1 TBSP. cornstarch
1/3 cup water
1/4 tsp. cream of tarter
1/2 cup sugar plus 1 tablespoon
6 egg whites
1/4 tea vanilla
Mix cornstarch & water in a sauce pan, bring to a simmer, whisking occasionally until thickened. Remove from heat when translucent and thickened.
In a large mixing bowl, mix cream of tarter and sugar together
Beat egg whites w/ hand mixer until frothy
add vanilla
beat in sugar mixture, 1 tbsp at a time
then drop in cornstarch mixture 1 tbsp. at a time until stiff peaks form.

Step 4: Off to the Oven, Then the Fun Begins!

Pour warm lemon filling into crust

Distribute meringue evenly over the top, starting w/ the edges, and then the middle

NOTE: Make sure it attaches to the crust.
Lifting with the back of a spoon, to create peaks in the meringue

Bake at 325 (remember to preheat) until golden brown, about 20 minutes

COOL COMPLETELY BEFORE SERVING