Classic lemon meringue pie

Instructions

1. Preheat oven to 350°F.
2. To make crust, place crackers in bowl of a food processor; process to make crumbs. Add 2 tablespoons of powdered sugar to crumbs; toss. Then work in 3 tablespoons of melted butter with your fingers
3. Whip 1 egg white in a small bowl until soft peaks form; incorporate egg white into crumb mixture. Pat crumb mixture into a 9-inch pie pan.
4. Bake crust on middle rack for 15 minutes. Remove and cool completely.
5. Meanwhile, to make filling, heat water in bottom of a double boiler. Off heat, mix 1 cup of powdered sugar and cornstarch in top of double boiler; add 2 cups of water to cornstarch mixture, stirring constantly so lumps dissolve completely. Place cornstarch mixture over bottom of double boiler (over boiling water). Cook, stirring constantly, scraping down mixture from sides and bottom of pot with a wooden spoon, until mixture thickens and begins to become translucent, about 10 minutes; cover and cook 10 more minutes, stirring occasionally.
6. Remove top of double boiler from heat; slowly add in egg yolks, continually stirring, so they do not cook. Place pot over bottom of double boiler and cook for 5 minutes more, stirring gently.
7. Remove top of double boiler from heat and beat in lemon zest, lemon juice and 1 tablespoon of remaining butter with a wire whisk; cool completely before pouring into pie crust.
8. Meanwhile, to make meringue, whip remaining 2 egg whites with remaining 2 tablespoons of powdered sugar in a medium bowl until stiff peaks form; decorate cooled pie with meringue. Bake until top of meringue becomes golden, about 10 to 15 minutes. Slice into 8 pieces and serve.