Lemon Cream Pie
By: Andie Mitchell
Published: Friday, December 18, 2009 - 1:12am

Ingredients




1 cup Milk
1 tablespoon Cornstarch
2 Egg yolks, beaten
1 juice of 1 large lemon
Grated rind of lemon
 cup Sugar
1/2 teaspoon Salt
2 Egg whites, stiffly beaten
4 tablespoons Sugar
1 9" pie crust, baked

Preparation

1 Boil milk and cornstarch together until thick, stirring constantly. Mix the rest of the ingredients, except egg whites, and 4 tablespoons sugar, and stir into thickened milk. Cook until thick, stirring constantly. Cool the custard and put into a baked pie shell. Top with meringue made of the egg whites and sugar. Bake at 300 F for about 15 minutes.