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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a fantastic pie and different in that it uses milk instead of water in the creamy filling. Delicious! Ingredients:
1 (9 inch) baked pie shells |
1 cup sugar |
5 tablespoons cornstarch |
1/4 teaspoon salt |
2 cups milk |
3 egg yolks, beaten |
3 tablespoons butter |
1 teaspoon grated lemon zest |
1/3 cup lemon juice, fresh squeezed |
4 egg whites |
6 tablespoons sugar |
Directions:
1. Combine sugar, cornstarch and salt.
2. Gradually stir in 2 cups milk.
3. Stir until very smooth.
4. Cook over low heat, stirring constantly until thickened.
5. Stir some of the hot mixture into beaten egg yolks, then add egg yolks to cooked mixture.
6. Cook until thickened, stirring constantly.
7. Remove from heat and stir in butter, lemon zest and lemon juice. (Use only fresh squeezed).
8. Make meringue by beating egg whites until foamy.
9. Gradually beat in sugar and whip to stiff peaks.
10. Pour filling into baked pie shell and top with meringue, being sure to seal the edges.
11. Bake in a 350° oven until meringue is browned.
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