Tangy Lemon Meringue Pie

From Cooking with Paula Deen, May/June 2010

Tangy Lemon Meringue Pie
  1. Tangy Lemon Meringue Pie Filling
  2. 1 (9-inch) prepared pie crust, baked*
  3. Mile-High Meringue
  4. Lemon zest curls (optional)
  1. Preheat oven to 325┬░. Pour hot Tangy Lemon Meringue Pie Filling into prepared pie crust.
  2. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Garnish with lemon zest curls, if desired. Store in refrigerator.
Makes 1 (9-inch) pie
Note: *We used 1 Pillsbury® refrigerated pie crust, prepared according to package directions