La Compe Lemon Pie

1. 1

   Blend sugar, salt and cornstarch. Add enough milk to wet dry ingredients. Beat in egg yolks; blend well. Add remainder of milk and butter. Cook to custard consistency over a low fire.

2. 2

   Remove from heat and add lemon juice and grated lemon peel.

3. 3

   Pour into baked pie shell.

4. 4

   Beat egg whites until they are light and hold a peak.

5. 5

   Add 3 tablespoons sugar, one at a time, beating after each addition. Spread on pie and brown slowly.

* Per serving · 4 servings · Values may vary.

No additional tips available.