Lemon Custard Pie Recipe

Combine the milk, sugar, cornstarch, and salt in a saucepan over medium-high heat.

Stir constantly for 8 to 10 minutes until the mixture thickens to the consistency of pudding. Remove from heat.

Whisk the egg yolks in a bowl until smooth.

Add the lemon juice, then whisk until smooth.

Return the pudding to the heat, then slowly stir in the egg yolk mixture.

Increase the heat to high, then boil, stirring constantly, for at least 2 minutes.

Stir in the butter and 1 teaspoon of vanilla extract.

Pour the thickened custard into the pie shell.

Preheat the oven to 400 degrees F.

Combine the egg whites, remaining vanilla extract, and brown sugar in a large bowl.

Whip with an electric mixture until a fluffy meringue forms.

Spread the meringue over the custard.

Bake for 10 minutes until the meringue is golden brown.

Let cool, then chill for at least 1 hour.

Serve chilled, and enjoy!