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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!

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Rate this recipe 4.1/5 (19 Votes)


  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 4 large eggs, lightly beaten
  • 1/2 cup fresh lemon juice
  • 2 tablespoons butter
  • 1 tablespoon lemon zest
  • 1 (9") prepared pie crust, baked
  • Paula Deen's Mile-High Meringue



Step 1

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.


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