Lemon Meringue Pie

I have been watching masterchef junior (those kids were amazing BTW), and they were making lemon meringue pie. I have always liked citrus stuff, so that inspired me to make one too! I baked it slightly longer, so the color of the meringue is a little darker than it should be. Lesson learned! Watch the meringue carefully! Also, instead of the traditional pie crust, I like graham cracker crust better (It's easier to make anyways!). Here is the recipe! 

Ingredients

Pie Crust:
5 Tbsp Butter
8 Full sheets of Honey Graham Cracker

Filling:
3/4 Cup Sugar
4 Tbsp Cornstarch
1/4 Tsp Salt
1 Cup Water
1/2 Cup Milk
4 Large Egg Yolks
1 Tbsp Unsalted Butter
1/2 Cup Fresh Lemon Juice
Zest of 2 Lemons

Meringue:
4 Large Egg Whites
1/2 Cup Sugar
1/4 Tsp Cream of Tartar

1. For the crust, crush the cracker into fine crumbs and mix it with the melted butter. (A lot of the recipes add sugar to this, but I think it's totally sweet enough without the sugar. Personal preference :D)
2. Press the crust onto the pan that you are going to bake your pie in. Make sure you pack the side of the pan too. 
3. Bake at 375F for 8 minutes. Set aside.
4. Whisk the sugar, cornstarch and salt in a sauce pan.
5. Add milk and water, stir until combined.
6. Cook the milk mixture over medium heat until it starts boiling.
7. In another bowl, whisk the egg yolks briefly, then add the milk mixture to the bowl. Mix until combined
8. Return the egg yolk/milk mixture to the sauce pan, let it simmer for a couple minutes.
9. Remove from heat.
10. Whisk in the butter until combined.
11. Add the lemon jucie and zest. Mix well.
12. Pour the fillings onto the pie.
13. In another bowl, add the egg whites and cream of tartar, and beat until soft peaks formed.
14. Add the sugar, and continue beating until stiff peaks formed.
15. Cover the filling with the meringue completely.
16. Bake at 400F for 15 minutes or until the meringue turns golden.  
17. Let it cool before you slice! Yah, I know, you will have to wait a little!