Just plain yummy. This Tangy Lemon Meringue Pie has always been one of my favorites. Thanks Paula Deen!
large eggs, lightly beaten
cup fresh lemon juice
tablespoon lemon zest
(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.