Lemon Custard Pie

Ingredients

• 1.75 cups milk
• 1.5 cups white sugar
• 0.5 cups cornstarch
• 0.5 teaspoons salt
• 4 eggs , separated
• 1 cup lemon juice
• 3 tablespoons butter
• 2 teaspoons vanilla extract , divided
• 1 baked pie shell , 9 inch
• 2 tablespoons brown sugar

Instructions

1. 1

   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.

2. 2

   Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.

3. 3

   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.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C).

5. 5

   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.

6. 6

   Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.