Lemon Meringue Pie Yummy!

Crust
1 ½ sleeves saltine crackers, crushed but not powdered
1 stick butter, room temperature
3 T sugar

Combine crackers and sugar. Mix well. Add butter and knead until mixture is kind of doughy. Press into a 9 inch pie pan and refrigerate for 15-20 minutes. Bake at 350 degrees for 15-20 minutes until lightly brown.

Filling
1 cup sugar
6 T cornstarch
2 T melted butter
6 egg yolks, beaten
5 T plus 1 tsp lemon juice
1 cup hot water
1 cup hot half & half

Combine sugar and cornstarch in top of double boiler. Whisk in melted butter. Slowly add hot water and half & half, whisking to prevent lumps. Whisk in egg yolks and citrus. Cook over boiling water, stirring constantly for about 5 to 10 minutes until the mixture coats the back of a spoon. Remove from heat.

Meringue
1/2 cup water
2 T sugar
1 T cornstarch

Combine these ingredients and boil until clear. Cool.

3 egg whites
1/8 tsp cream of tartar
Pinch of salt
2-3 T sugar

Whip egg whites, cream of tartar and salt at high speed for about five minutes. Gradually add sugar, continuing to beat until peaks form. Whip in cooled cornstarch mixture and beat until creamy. Pour lemon filling into pie crust and gently spread meringue over filling. Bake at 325 degrees for 25-30 minutes until browned. Cool before serving.