Desserts - Tangy Lemon Merinque Pie

By chlovett10

Ingredients

• Pie:
• 1 - 9 inch prepared pie crust, baked
• Mile High Meringue (recipe follows)
• Lemon zest curls (optional)
• Tangy Lemon Meringue Pie Filling
• 1 1/2 cups Dmino Granulated sugar
• 1/4 cup cornstarch
• 4 large Eggland's Best eggs, lightly beaten
• 1/2 cup fresh lemon juice
• 2 tablespoons butter
• 1 tablespoon lemon zest

Preparation

Step 1

Pie

Preheat oven to 325 degrees. Pour hot Tangy Lemon Meringue Pie filling into prepared pie crust.

Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 miinutes. Cool completely on a wire rack. Garnish with lemon zest curls if desired. Store in refrigerator.

Tangy Lemon Meringue Pie Filling:

In a large heavy saucepan, combine sugar and cornstarch. Stir in eggs and lemon juice. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and lemon zest.