Lemon Cream Pie

1. 1

   Mix sugar, cornstarch and salt until blended.

2. 2

   Melt butter in the milk and heat until lukewarm.

3. 3

   Slowly add enough lukewarm milk to the sugar mixture to make a thin, smooth paste.

4. 4

   Pour the paste back into the milk.

5. 5

   Cook over moderate heat, stirring constantly, until mixture thickens and coats spoon.

6. 6

   Slowly pour some of the hot mixture into 6 slightly beaten egg yolks.

7. 7

   Beat into the hot mixture.

8. 8

   Boil for 2 minutes, stirring constantly.

9. 9

   Remove from heat; continue to stir while adding the lemon rind and juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.