Citrus Meringue Pie - cooking recipe

Ingredients

6.5 oz graham crackers
2/3 cup unsalted butter, 1/3 cup melted
1/2 cup cornstarch
1 1/2 cups sugar
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
3 None large eggs, separated
2 tsp orange zest, finely grated
2 tsp lemon zest, finely grated
2 tsp lime zest, finely grated

Preparation

Grease a 9 inch springform tart pan. Blend or process graham crackers until fine. Transfer to medium bowl and stir in melted butter. Press mixture evenly onto bottom and sides of tart pan. Place on a baking sheet and refrigerate 30 mins.
In a medium saucepan, combine cornstarch and 1/2 cup + 1 tbsp of sugar. Gradually stir in juices and 1 cup water until smooth. Stir over high heat until mixture boils and thickens. Reduce heat and simmer, stirring, for 1 min. Remove from heat and stir in remaining butter, egg yolks and citrus zest until butter melts. Cool for 10 mins.
Spread filling over graham cracker crust. Cover and refrigerate for 2 hours.
Preheat oven to 450\u00b0F. In a small bowl, beat egg whites with electric mixer until soft peaks form; gradually add remaining sugar 1 tablespoon at a time, beating until sugar dissolves between additions.
Roughen surface of filling with a fork before piping with meringue. Spoon mixture into piping bag fitted with a 1/2 inch plain tip. Pipe meringue over filling. Bake for 5 mins or until meringue is lightly browned.