Desserts - Tangy Lemon Merinque Pie

Desserts - Tangy Lemon Merinque Pie
Desserts - Tangy Lemon Merinque Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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