INGREDIENTS

CRUST
1 1/2 sleeves saltine crackers, crushed but not powdered
3 tbsp. sugar
1/2 cup (1 stick) butter, softened

FILLING
1/2 cup sugar
3 tbsp. cornstarch
1 tbsp. butter, melted
3 egg yolks, beaten
1 tbsp. + 1tsp. orange juice
1 tbsp. + 1 tsp. lemon juice

MERINGUE
3 egg whites
3 tbsp. sugar

PREPARATION

For the Crust: Preheat oven to 350°F.

Combine crackers and sugar in a large mixing bowl. Mix well. Add softened butter and knead until dough comes together. Then press the mixture into an 8-inch pie pan and chill it in the refrigerator for 15 to 20 minutes. Bake for 15 to 20 minutes, or until just brown. Remove the pan from the oven and set aside. 

Lower the oven temperature to 325°F, and prepare the filling and meringue.

For the Filling and Meringue: 
In a medium saucepan, combine sugar and cornstarch and then whisk in melted butter. Slowly pour 1 cup hot water into the mixture, whisking to dissolve any lumps. Whisk in egg yolks and citrus juices, then place the pan over medium-low heat and cook for 5 to 10 minutes, until the mixture coats the back of a spoon. Remove from heat.

Make the meringue: 
Place egg whites in a mixing bowl and beat with an electric mixer on high speed until frothy (about 5 minutes). Add sugar gradually while continuing to beat until stiff peaks form (about 2 minutes more).

To assemble the pie, pour the filling into the shell and gently spread the meringue over the top. Make sure the meringue touches the crust. Bake for 25 to 30 minutes, until the meringue is evenly browned. Let cool before serving.