Modeled loosely after the French Tarte au Citron, an American Lemon Meringue pie is lighter, slightly sweeter and somehow friendlier than its chic cousin from across the pond. I would never want to have to choose one over the other. But this one does have a certain nostalgic charm.
(Makes one 9-inch pie to serve 8)
For the Crust:
8 ounces graham crackers, (about 2 cups crushed)
1/3 cup brown sugar

1/2 cup (1 stick) organic butter, melted and cooled.
For the Lemon Filling:
1 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt
1 egg

4 egg yolks

1 1/2 cups cold water

1/2 cup fresh-squeezed lemon juice
4 tablespoons butter

1 tablespoon zest from 1 lemon

For the Meringue Topping:
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup water
4 egg whites
1 teaspoon fresh-squeezed lemon juice
1/2 teaspoon salt
1 teaspoon vanilla extract

1.) Preheat the oven to 325. To make the graham cracker crust, crush the graham crackers with a rolling pin and pile the crumbs into a mixing bowl. Stir in the brown sugar and then the melted butter. Press the mixture into the bottom and sides of a 9-inch pie pan. Hold the crust at room temperature while you prepare the filling. 
2.) To make the filling, whisk the sugar, cornstarch and salt together in the bottom of a medium-sized non-reactive saucepan then whisk in the egg and the egg yolks, stirring with the whisk until the mixture is very smooth. Finally, whisk in the water and lemon juice. Cook the mixture over medium heat, stirring with a heatproof silicone spatula or a wooden spoon until the mixture begins to boil. Stirring vigorously, allow the mixture to boil for 1 minute, then take it off the heat and stir in the butter and lemon zest. Transfer the filling to the prepared graham cracker crust and cover the whole thing in plastic wrap while you prepare the meringue.
3.) To make the meringue, whisk the sugar and cornstarch together in the bottom of a small non-reactive saucepan then whisk in the water and cook, whisking constantly over medium-high heat until the mixture boils. Take the mixture off the stove and let it stand at room temperature while you whip the egg whites. Put the egg whites, lemon juice and salt in the bowl of an upright electric mixer and beat on high speed until the whites are light and fluffy. Stream the sugar and cornstarch mixture into the beaten egg whites and continue beating until they are quite stiff.
4.) Pile the meringue into a gallon sized zip-lock bag and snip off one corner to create an impromptu pastry bag. Take the plastic wrap off the pie filling and pipe the meringue on top in a neat pattern, starting at the crust and working your way in. Bake the pie until the meringue is well-browned, about 25 minutes. Cool on a rack before serving.