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Lemon Custard Pie

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Lemon Custard Pie

Directions

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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
  • Methods :

  • 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.
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