Sunset's Chunky Lemon Meringue Pie
photo by Bonnie G #2
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 3 lemons
- 2 cups sugar
- 1 pie crust, 9-inch (see our "Best Basic Pie Crust Dough" posted separately)
- 4 eggs
- 1 egg yolk
- 6 egg whites
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon cream of tartar
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
directions
- Quarter lemons lengthwise. Slice quartered lemons crosswise as thinly as possible, discarding the end pieces that are just peel and pith. Put lemon slices in a large bowl with the sugar. Toss to combine, cover, and let sit at least 24 hours and up to 2 days at room temperature.
- Put an oven rack on the lowest rung and preheat oven to 450 degrees. Lightly dust counter and rolling pin with flour, then unwrap dough. With short strokes from center outward, roll dough into a 12-inch circle (about 1/8 inch thick), turning 90 degrees after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-inch pie pan, letting it fall into place. (If you push or stretch the dough, it will shrink back when baked.) Trim overhang to 1/2 inch, then tuck edge under. Cover with plastic wrap and refrigerate 20 minutes.
- Meanwhile, whisk the whole eggs and egg yolk in a medium bowl until frothy. Drain lemons (reserving liquid) and add lemon slices and 1-1/4 cup of the reserved liquid to the eggs. Stir to combine. Pour filling into crust. Cover with foil and bake 15 minutes. Remove foil, reduce heat to 325 degrees, and bake another 20 minutes. Remove from oven, but leave oven on.
- In a large clean bowl, beat egg whites, salt, and cream of tartar to create soft peaks. Add brown and granulated sugars and beat until shiny, firm peaks form. Spread meringue in a mound over hot pie and return to oven. Bake until top is puffed and deep brown, about 25 minutes. Let cool completely, at least 3-1/2 hours.
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Reviews
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Thanks Heather for posting a great recipe. Made this for our Easter Brunch and recieved many compliments. Have to admit I used a frozen pie shell as I've never had much luck with my own. The next time (and there will be a next time) I think I'd cut back on some of the peel as it was a little strong with the bitter edge - but the texture and tartness was wonderful, well worth the extra effort of shredding and canding the lemons.
RECIPE SUBMITTED BY
Hi! I'm very blessed with a daughter and 3 sons, all teens who don't hate me lol. I am passionate about my family, and being an Italian family makes us all foodies by nature! I love to cook just about anything that's rustic style, and I eat fairly naturally and vegetarian.