Tangy Lemon Meringue Pie Filling

By anonsouthernbell

To make a pie use this recipe and pour into a prepared pie crust. Then spread meringue over hot filling, using a back of a spoon. Bake for 23 minutes. Cool completely on a wire rack. Garnish w/lemon zest curls if desired and store in refrigerator. Can also use to make individual meringue pies by cooking a graham cracker crust in mini ramekins (400F for five min., 3/4 c graham cracker crumbs, 1 1/2 T sugar, 2 T melted butter).

Ingredients

• 1 1/2 c sugar
• 1/4 c cornstarch
• 4 eggs, lightly beaten
• 1/2 c fresh lemon juice
• 2 T butter
• 1 T lemon zest

Preparation

Step 1

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