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!

Paula Deen's Tangy Lemon Meringue Pie

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 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.


Facebook Conversations