Easy Lemon Meringue Pie NoFail My Grandmas Secret

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture firmly into the bottom and up the sides of the pie dish. Chill the crust in the refrigerator for at least 30 minutes.
2. In a saucepan, whisk together water, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened and bubbly. Reduce heat to low.
3. In a separate bowl, whisk egg yolks until slightly pale. Temper the egg yolks by slowly drizzling a small amount of the hot cornstarch mixture into the yolks, whisking constantly. Pour the tempered egg yolk mixture back into the saucepan.
4. Cook over low heat, stirring constantly, for 1 minute, or until thickened. Remove from heat. Stir in butter, lemon juice, lemon zest, and yellow food coloring (if using). Pour filling into the chilled crust.
5. Preheat oven to 325°F (160°C). In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Gradually add sugar, beating until meringue is glossy and holds stiff peaks. Stir in vanilla extract.
6. Immediately spread the meringue evenly over the lemon filling, making sure to seal it to the edges of the crust. Swirl the meringue for a beautiful finish. Bake for 15-20 minutes, or until the meringue is lightly golden brown. Watch closely to prevent burning!
7. Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours before serving.