Grandma Godfrey’s Lemon Pie

My grandmother made great pie.  Our family’s favorite was her Lemon Meringue.  One summer we went to visit my older brother at the school he was attending near Denver, Colorado.  He requested that we bring him one of grandma’s lemon pies.  So we did, it was my job to protect this pie from Farmington, UT to Denver, CO.  What a nightmare, but it made it in one piece.
Grandma Godfrey’s Lemon PieGG's lemon pie
1 8” baked pastry shell
1 cup sugar
3 tbsp flour
3 tbsp cornstarch
Dash of salt
2 tsp lemon zest
1 tsp orange zest
3 egg yolks, reserve whites for meringue
1 1/4 cups cold water
1/3 cup fresh lemon juice
3 tbsp fresh orange juice
1 tbsp butter
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
1/4 cup sugar
2 tbsp butter
3 graham crackers, crushed
2 tbsp brown sugar                 
In a medium sauce pan, mix together the flour, cornstarch, sugar, salt and zests.  Add water and whisk until smooth.  Cook and stir over medium heat until mixture boils. Reduce heat, cook and stir for 2 minutes.  Temper the egg yolks and add to the filling mixture.  Bring to a boil and cook 2 minutes. Stir in lemon and orange juices and butter. Pour into baked pastry shell.  Beat eggs whites with vanilla and cream of tartar until soft peaks formed.  Gradually add sugar; beating until stiff and glossy peaks form.  Spread meringue over hot filling, sealing to edge of pastry.  Mix the crushed graham crackers, brown sugar and melted butter.  Sprinkle over meringue.  Bake at 350˚ F until meringue is golden brown, about 12 – 15 minutes.  Serve at room temperature.
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