Orange Meringue Pie

1. Preheat oven to 350F.
2. Combine cracker crumbs and butter; toss with a fork until moist. Press into bottom of a 9-inch pie pan coated with cooking spray. Bake 10 minutes; cool.
3. Increase oven temperature to 375F.
4. Whisk egg yolks, 1/2 teaspoon vanilla, 1/4 teaspoon salt and 1/2 cup juice in a medium bowl until smooth.
5. Combine remaining juice, sugar, cornstarch and zest in a medium saucepan; whisk in egg yolk mixture. Cook over medium heat, whisking constantly, until thick and bubbling, about 5 minutes. Pour into crust.
6. Beat egg whites, cream of tartar, and remaining 1/4 teaspoon salt in a large bowl with a mixer at high speed until foamy, about 1 minute. Beat in confectioners' sugar 1 tablespoon at a time; continue beating until soft peaks form. Beat in remaining 1/2 teaspoon vanilla.
7. Spread meringue over warm pie, sealing to crust's edges.
8. Bake until lightly browned and set, about 15 minutes. Cool to room temperature on a wire rack before serving.

Recipe by Bruce Weinstein and Mark Scarbrough.