Lemon Meringue Pie

1. In a small saucepan over high heat, bring ½ cup water to a boil and add ¾ cup sugar. Whisk until dissolved (1-2 minutes). Remove and let cool to room temperature. Set aside.

2. For the crust: In a large bowl combine graham cracker crumbs,1 teaspoon vanilla, ½ cup sugar and the melted butter. Press into a 9-inch spring form pan. Pop in freezer.

3. For the filling: In a large saucepan, over medium heat, combine cornstarch, 1 ¼ cup sugar, 1 teaspoons vanilla, salt. Whisk in 1 ½ cups water, lemon juice and zest until fully incorporated.

4. Add egg yolks and butter. Stir with spatula until butter has completely melted and mixture is nice and thick.

5. Pour into crust and pop in fridge.

6. Turn your oven broiler on to the lowest setting.

7. In the bowl of an electric mixer, with the whisk attachment, pour in sugar mixture from step 1. Add 1 teaspoon of vanilla and the meringue powder. Beat on medium high heat until it starts to thicken, then increase speed to high. Continue to mix until stiff peaks form (about 5-7 minutes).

8. Top lemon filled pie with meringue and pop into a oven with the broiler on low. Watch it very carefully; you just want the top to brown (about 5 minutes).

9. Remove from oven and stick in fridge for 20 minutes. For best results, refrigerate overnight.