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    Paula Deen's Tangy Lemon Meringue Pie

    5320
    Paula Deen's Tangy Lemon Meringue Pie
    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • 1-½

      c. sugar

    • ¼

      c. cornstarch

    • 4

      large eggs, lightly beaten

    • ½

      c. fresh lemon juice

    • 2

      T. butter

    • 1

      T. lemon zest

    • 1

      (9-in) prepared pie crust, baked

    • Paula Deen's Mile-High Meringue (see recipe)

    Directions

    Preheat oven to 325. 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.


    Nutrition

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