Lemon Custard Pie

Name: Lemon Custard Pie
Total time: 105
Yield: 8
Ingredients: 1 ¾ cups milk; 1 ½ cups white sugar; ½ cup cornstarch; ½ teaspoon salt; 4 eggs, separated; 1 cup lemon juice; 3 tablespoons butter; 2 teaspoons vanilla extract, divided; 1 (9 inch) baked pie shell; 2 tablespoons brown sugar

Recipe by Timothy from allrecipes.com

Dessert 2 Hr. 45 Mins.

Ingredients

8 servings

•

1 ¾ cups milk
•

1 ½ cups white sugar
•

½ cup cornstarch
•

½ teaspoon salt
•

4 eggs, separated

•

1 cup lemon juice
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3 tablespoons butter
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2 teaspoons vanilla extract, divided
•

1 (9 inch) baked pie shell
•

2 tablespoons brown sugar

Instructions

Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
Preheat the oven to 400 degrees F (200 degrees C).
Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.