Baked into Memory

Cathy's Recipe for Lemon Meringue Pie 12 graham crackers crushed or about 2 cups of crumbs 1/2 cup of butter or 1 stick melted, plus 2 T butter, softened  2 T of sugar  salt  5 large eggs, separated   1 1/4 cup water  1/3 cup cornstarch  1 3/4 cup sugar, divided (plus 2 T, save 1/2 cup for the meringue)  1/2 cup lemon juice  1 T lemon zest  1/2 t cream of tartar  1/4 vanilla extract Preheat your oven to 350 F.  For the crust, you need 12 graham crackers crushed or about 2 cups of crumbs, a 1/2 cup of butter or 1 stick melted, 2 T of sugar, and a pinch of salt. Stir all of these together and press into a 9” pie dish, pack the crumbs firmly in the bottom and up the sides of the pan. Bake the crust for 8 minutes. Remove it from the oven, and turn the oven down to 325 F. Now the lemon filling. You need 5 large eggs. Separate these and set the whites aside for the meringue. 1 1/4 cup water, 1/3 cornstarch, 1 1/4 sugar, ...