Lemon Crunch Pie

For the crust:

Throw the flour and salt in a mixing bowl. Toss in the shortening and mash it up with a fork until it’s in little pieces. Don’t mix it TOO well, since the little pieces of shortening in the crust are what makes it flaky. Add cold water about a tablespoon at a time until the dough is sticky enough to hold together. Do most of your mixing with the fork but make sure you test it by squishing it together with your hands or you’ll end up adding too much water. Roll it out, press into a 9-inch pie plate and crimp the edges. Bake the crust at 400ºF for 7 minutes.

For the filling:

Separate egg yolks from whites. Zest and juice the lemons. Pour the water into a medium-sized sauce pan. When it comes to a boil, mix in juice, sugar, cornstarch, and well-beaten egg yolks. Stir until well blended and cook until thick; this happens pretty quickly so be sure to keep stirring. Remove from heat. Beat egg whites with an electric mixer until stiff. Fold the lemon mixture into the whites. Pour into the baked crust.

For the topping:

Toss the flour, graham crackers, brown sugar and butter in a food processor and pulse for a few seconds, until it’s crumbly but not too fine. Pour over the filling, bake at 350ºF for 17-20 minutes, or until the topping is slightly brown and all the butter has melted.

Refrigerate for a couple hours and serve cold.