Citrus Meringue Pie

Preheat oven to 350ºF.

For the graham cracker crust, mix together graham cracker crumbs, melted butter and sugar in a bowl. Pour the mixture into a 9-inch pie plate and press down into the plate and around the sides. Bake in the oven for 10 minutes to set.

To prepare the filling, whisk together the condensed milk, egg yolks, lime juice and citrus zests. Add the filling to the pre-baked pie crust and bake for 15 minutes.

To prepare the meringue topping, add egg whites to a mixer or to a large bowl and mix with a hand mixer on medium high speed. Add in the sugar, vanilla extract and cornstarch and beat until stiff peaks form.

Top the still warm pie with the meringue topping and make sure to cover the entire pie filling with the meringue, leaving no spaces uncovered. Place in the oven until the top has browned. Remove the pie and allow to cool completely before refrigerating.