Paula Deen's Tangy Lemon Meringue Pie

Paula Deen's Tangy Lemon Meringue Pie

Just plain yummy. This Tangy Lemon Meringue Pie has always been one of my favorites. Thanks Paula Deen!

  • Prep Time


  • Cook Time


  • Servings



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  • cups sugar

  • ¼

    cup cornstarch

  • 4

    large eggs, lightly beaten

  • ½

    cup fresh lemon juice

  • 2

    tablespoons butter

  • 1

    tablespoon lemon zest

  • 1

    (9") prepared pie crust, baked

  • Paula Deen's Mile-High Meringue


Preheat oven to 325 F. In a large 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. Pour egg mixture into prepared pie crust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of the pie crust. Bake for 23 minutes. Cool completely on a wire rack. Store in refrigerator.