Grandma's Lemon Cream Pie

Grandma's Lemon Cream Pie

3 cups reduced fat (2 percent) milk

8 tablespoons cornstarch

4 eggs, separated

2 tablespoons butter

1 cup sugar

Juice of 3 lemons

Grated rind of 1 lemon (can be from a juice one)

1 9-inch pie crust, prebaked

2 tablespoons confectioners' sugar to taste Heat oven to 350 degrees.In a small bowl, dissolve cornstarch in a little of the cold milk; set aside.In a saucepan, bring remaining milk to a boil. Remove pan from heat, stir in corn-starch mixture and return to a boil.Remove pan from heat and beat in egg yolks, butter, sugar, lemon juice and rind. Pour at once into prebaked pie shell.In a medium bowl, beat the egg whites until stiff peaks form. Add confectioners' sugar by the tablespoonful to taste. Continue beating until all sugar is absorbed into egg whites. Cover pie with meringue all the way to edges and bake until meringue is lightly browned, about 10 minutes. Watch carefully to avoid burning.Serves eight.Nutrition values per serving: 365 calories, 15 g fat, 51 g carbohydrates, 1 g fiber, 8 g protein, 121 mg cholesterol, 201 mg sodium.