Desserts - Tangy Lemon Merinque Pie
By chlovett10
Rate this recipe
4/5
(1 Votes)
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
Details
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.
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