Lemon Pie

By Joan_Z

Ingredients

• 1 pie crust
• 6 egg whites
• 1/2 tsp Vanilla extract
• 6 Tbsp. sugar
• LEMON PIE FILLING
• 1 cup sugar
• 1/4 cup Cornstarch
• 1/8 tsp Salt
• 4 Large egg yolks
• 2 cups milk
• 1/3 cup Fresh lemon juice
• 3 Tbsp. Butter or margarine
• 1 tsp. Grated lemon rind
• 1/2 tsp. Vanilla extract

Preparation

Step 1

Brush pie crust with egg whites and cook - line pie crust with parchment paper, fill with weights or dried beans to prevent from puffing. Cook at 425 for 10 minutes.

Remove weights & paper, bake 12-15 minutes til lightly browned. Shield edges with aluminum foil if they brown too quickly.

FILLING

Whisk together 1 cup sugar, 1/4 cup cornstarch & 1/8 teaspoon of salt in a heavy, non aluminum, medium saucepan.

Whisk together egg yolks, milk and lemon juice in a bowl; whisk in sugar mixture in a pan over medium heat. Bring to a boil and boil, whisking constantly, 1 minute.

Remove pan from heat; stir in butter, lemon rind and vanilla extract until smooth.

Top with Meringue. Brown slightly. Chill and serve.