Lemon Meringue Pie
Servings
8people
Servings
8people
Ingredients
Instructions
  1. Preheat the oven to 375°F.
  2. In a large saucepan set over medium heat, combine the milk, sugar, cornstarch, and salt. Cook, whisking constantly, until the mixture begins to boil and becomes very thick, about 12 minutes.
  3. In a small bowl, whisk the egg yolks. Pour about ½ cup of the hot milk mixture into the egg yolks and whisk thoroughly. Pour all of the egg mixture back into the milk mixture and cook, whisking constantly, until it begins to boil, about 3 minutes. Cook until the filling is thick and coats the back of a wooden spoon, 2 more minutes. Remove the pan from the heat and stir in the butter and lemon juice. Fold in the sour cream. Pour the filling into the prepared pie shell. Cover the filling with the meringue, making sure to spread it all the way to the edges of the crust.
  4. Bake until the meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack and let cool to room temperature. Refrigerate until cool, for at least 1 hour, before serving.