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Sunset's Chunky Lemon Meringue Pie Recipe

Experience the magic of sunset with our Chunky Lemon Meringue Pie! This vibrant twist on a classic shaker pie features intensely flavorful lemon slices, soaked overnight in sugar to amplify their sweetness and soften the peel. The result? A luscious, tangy custard base brimming with chewy lemon pieces and a delightful hint of bitterness. Prepare for a truly unforgettable dessert experience. From the August 2007 edition of [Magazine Name - Add Magazine Name Here], this recipe is a must-try for lemon lovers!

Prep Time 30 mins
Cook Time 90 mins
Calories 402.9 kcal
Protein 16g
Rating 4.0 (1 Reviews)
Sunset's Chunky Lemon Meringue Pie 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sunset's Chunky Lemon Meringue Pie

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How to Make Sunset's Chunky Lemon Meringue Pie

  1. Quarter 4 large lemons lengthwise.
  2. Slice the quartered lemons crosswise into thin slices (about 1/8 inch thick), discarding the end pieces that are just peel and pith.
  3. Place lemon slices in a large bowl with 1 cup granulated sugar.
  4. Toss to combine, cover, and refrigerate for at least 24 hours, or up to 2 days.
  5. Preheat oven to 450°F (232°C). Place oven rack on the lowest rung.
  6. Lightly dust a clean countertop and rolling pin with flour. Unwrap 1 (9-inch) pie crust (store-bought or homemade).
  7. Roll the dough into a 12-inch circle using short strokes from the center outward, turning the dough 90 degrees after every 3 or 4 passes to prevent sticking.
  8. Carefully transfer the dough to a 9-inch pie pan.
  9. Trim the overhang to 1/2 inch, tucking the edge underneath.
  10. Cover the pie crust with plastic wrap and refrigerate for 20 minutes.
  11. Meanwhile, whisk 3 large whole eggs and 1 large egg yolk in a medium bowl until frothy.
  12. Drain the lemon slices, reserving 1 1/4 cup of the lemon-sugar liquid. Add the drained lemon slices and reserved liquid to the egg mixture.
  13. Stir to combine.
  14. Pour the lemon filling into the chilled pie crust.
  15. Cover the pie with aluminum foil.
  16. Bake for 15 minutes at 450°F (232°C).
  17. Remove the foil, reduce the oven temperature to 325°F (163°C), and bake for another 20 minutes.
  18. Remove the pie from the oven but leave the oven on.
  19. In a large clean bowl, beat 3 large egg whites, 1/4 teaspoon salt, and 1/2 teaspoon cream of tartar with an electric mixer until soft peaks form.
  20. Gradually add 1/2 cup brown sugar and 1/4 cup granulated sugar, beating until stiff, glossy peaks form.
  21. Mound the meringue over the hot pie filling.
  22. Return the pie to the oven and bake until the meringue is puffed and deep golden brown, about 25 minutes.
  23. Remove from oven and let cool completely, at least 3 1/2 hours, before serving.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

234g

Fat

14g

Carbs

24g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Very Low Carbs Pies And Tarts Desserts Fruit Easy Summer Pies Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Low In Something Citrus Lemon Brunch 3 Steps Or Less 4 Hours Or Less