Lemon Custard Pie

Homemade lemon custard is spread into a prebaked pie shell and covered with fluffy meringue in this pie recipe that will be well received after a seafood meal.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 418 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ cups white sugar
• 2 tablespoons brown sugar
• 3 tablespoons butter
• ½ cup cornstarch
• 4 eggs, separated
• 1 ¾ cups milk
• 1 cup lemon juice
• 1 (9 inch) baked pie shell
• 2 teaspoons vanilla extract, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 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.

Step 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.