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To make the crust:.
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Break up the graham crackers and place in a food processor.
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Process the crackers with the sugar for about 20 seconds, or until the crackers become fine crumbs.
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Add the melted butter and pulse about 10 times, just until incorporated.
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(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.
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).
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Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides.
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Be sure to press the bottom thoroughly so that the crumbs are evenly distributed.
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Set aside.
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For the filling:.
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In a medium nonreactive saucepan, stir together the sugar, cornstarch, and salt until well combined.
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Whisk in water and juice.
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Scrape the corners to incorporate all the dry ingredients.
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Cook, stirring constantly, over medium heat for about 7 minutes, or until the mixture comes to a boil.
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Boil, whisking constantly, for 1 minute, until mixture thickens and generously coats a spoon.
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Remove from the heat.
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In a medium bowl, whisk the yolks well.
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Temper the yolks by whisking in about 1/2 cup of the hot lemon pudding.
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Scrape the warm yolks into the hot pudding, whisking to blend in the yolk mixture before the eggs overcook.
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Return the lemon pudding to the stove over the lowest heat and stir constantly for about 4 minutes.
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Remove from the heat and add the butter, zest, and vanilla.
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Stir until the butter is completely melted.
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Set the filling aside to cool for 30 minutes before spooning it into the graham cracker crust.
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24
Make the meringue:.
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25
While the filling is cooling, Heat the oven to 350 degrees.
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Beat the egg whites with the cream of tartar until they hold stiff peaks.
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Beat in the sugar, 1 tablespoon at a time.
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Continue to beat until very stiff but not dry.
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Spoon the lemon filling into the graham cracker crust.
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Smooth with a small spatula or the back of a spoon.
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Cover the filling with the meringue, creating peaks and swirls with the back of a spoon.
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Make sure that the meringue touches the edge of the pie shell all the way around.
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Bake until the meringue is golden, about 12 to 15 minutes.
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Allow the pie to cool at room temperature for 1 hour, and then refrigerate until completely cold.
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35
To loosen the crust from the pan, carefully dip into a pan of warm water.
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The butter on the outside of the crust will start to melt, and the slices will come out intact.
