Lemon Pie
A smooth, tangy lemon custard over a pie crust, topped with Italian meringue browned in the oven.
Ingredients
Type a number or fraction (for example 0.5, 2 or 1/2) and the amounts recalculate.
- 1 lmilk
- 120 gsugar
- 12egg yolkscan be 8
- 120 gcornstarch
- 2juice of lemons
- 2zest of lemons
- 1/2 teaspoonsalt
- 1 teaspoonvanilla
Instructions
- Heat 3/4 of the milk with the lemon zest.
- Dissolve the cornstarch in the remaining milk.
- Beat the egg yolks with the sugar and add the cornstarch dissolved in milk; beat.
- Gradually pour the hot milk over the mixture and cook, stirring constantly, until the custard thickens.
- Add the lemon juice.
- Pour over a pie crust base.
- Top with Italian meringue and brown in the oven.
Notes and variations
- It needs a pie crust base (pâte) and Italian meringue on top, browned in the oven.
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