Preheat oven to 375 degrees Fahrenheit.

For the crust the crackers need to be crushed very fine. There are three ways to crush graham crackers 1) by hand (not so great) 2) using a rolling pin or 3) the use of a food processor. I have found only two of the ways crush the graham crackers very fine.

My first option is to place the graham crackers into a gallon baggie and use a hard object like a marble rolling pin and pound out the crackers to a fine consistency. I like using my marble pin because you don’t have to smack the crackers so hard. (Giggle giggle).

The second option for making fine consistency graham crackers is by using a food processor . Just place the crackers in the processor bowl, cover with the lid locked in place and pulse until crackers are blended finely.

Combine crushed graham crackers, sugar and melted butter together in a large bowl until moistened. Transfer the crumbs into a 9-inch round pie plate.

Gently press the mixture into the pie plate and up the sides by using your fingers or the bottom of a drinking glass. Fingers work great for me. Make sure the crust is smooth and without cracks.

Bake Pie Crust

Place pie plate into a 375 degree Fahrenheit preheated oven and bake for 12 minutes. Remove from oven and allow to cool completely on a cooling rack.

Dice cold butter and set aside.

In a large sauce pan combine sugar, cornstarch, lemon juice, salt, 5 whole eggs plus 7 egg yolks over medium-high heat. Bring to a boil and cook, stirring constantly, until mixture becomes thickened, about 6-8 minutes.

To obtain a nice smooth filling pour the mixture through a fine-mesh sieve into a large bowl.

Add the diced butter and stir until melted. Let cool to room temperature.

Spread the lemon curd over the pie crust. To keep the curd from drying out place plastic wrap directly onto the surface and refrigerate for at least 1 hour.

Beat

When making the meringue I use a stand mixer with the whisk attachment. Beat together the 5 egg whites and cream of tartar on medium speed until foamy, about 2 minutes.

Increase the speed to medium-high and slowly add sugar. Beat until soft peaks form and the egg whites are shiny, about 3 minutes.

Add vanilla extract and beat until the egg whites hold stiff peaks, about 1 more minute.

Add Meringue To Pie

Remove lemon pie from refrigerator and slowly peel off the plastic wrap. Don’t be alarmed as some of the lemon curd will stick to the plastic wrap. That’s okay because the meringue topping will cover up any imperfections.

Pipe or spread the meringue over the lemon filling making sure to cover the entire pie, leaving no gaps between the crust and the meringue.

I used a piping bag with tip #1M.

Broil Topping

Preheat broiler in oven.

Place pie dish on a baking sheet, place in oven and broil until the meringue is lightly toasted, about 5 minutes. Be sure to keep an eye while broiling to avoid meringue from burning.

Refrigerate for at least 2 hours or overnight before serving. For best results place pie in a pie carrier like this when refrigerating. Enjoy!