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1
Make the sweetened condensed milk In a small saucepan, combine the milk and sugar and bring to a simmer, whisking constantly, until the sugar dissolves.
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2
Cook over very low heat (the mixture should not bubble), stirring occasionally, until thickened and reduced to 1 1/4 cups, about 2 hours and 30 minutes.
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3
Stir in the vanilla and scrape the sweetened condensed milk into a medium bowl.
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4
Meanwhile, make the graham cracker crust In a food processor, pulse the graham crackers with the brown sugar until fine crumbs form.
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5
Add the butter and pulse until incorporated.
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6
Press the crumbs evenly over the bottom and up the side of a 9-inch glass pie plate to form a 1/2-inch-thick crust; use the bottom of a metal measuring cup to help form an even layer of crumbs.
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7
Refrigerate the crust for at least 45 minutes.
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8
Preheat the oven to 350.
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9
Bake the crust for about 12 minutes, until fragrant and browned.
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10
Transfer to a rack and let cool completely.
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11
Make the lemon custard In a medium bowl, beat the egg yolks.
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12
In a medium saucepan, whisk the sweetened condensed milk with the cornstarch until well blended.
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13
Add the lemon zest and lemon juice and bring to a simmer.
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14
Cook over moderately low heat, whisking, until thickened, 1 to 2 minutes.
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15
While whisking constantly, slowly drizzle half of the milk mixture into the egg yolks.
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16
Add the egg yolk mixture to the saucepan and cook over moderately low heat, whisking, until very thick, about 3 minutes.
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17
Whisk in the butter until smooth.
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18
Pour the custard into the crust and let cool to room temperature.
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19
Make the meringue Preheat the oven to 325.
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20
In a medium saucepan, combine the sugar and water and bring to a boil.
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21
Cook over moderate heat until the syrup reaches 243 on a candy thermometer, 8 to 10 minutes.
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22
Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until soft peaks form.
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23
With the machine on, slowly drizzle in the hot syrup and beat the meringue at medium-high speed until stiff and glossy, about 10 minutes.
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24
Scoop the meringue onto the pie, spreading and swirling it decoratively; make sure the meringue covers the filling completely and touches the crust all around.
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25
Bake the pie on the middle rack of the oven for 10 minutes Turn on the broiler; broil the meringue 6 inches from the heat until golden brown in spots, about 3 minutes (or use a blowtorch).
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26
Transfer the pie to a wire rack to cool completely.
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27
Refrigerate until chilled, 3 hours.
