My family is always up for trying new recipes. But this was an utter disgusting mess! The lemon peel made the pie filling extremely bitter...and I used lemons from my Meyers Lemon tree too. What a waste of terrific lemons. The meringue was delicious! We had never made one with brown sugar in it. I would make the meringue again.
Chunky Lemon Meringue Pie
In this adaptation of old-fashioned Shaker pie, thin slices of whole lemon are soaked with sugar overnight to soften and sweeten the peel. When mixed with eggs, they create a soft custard base with chewy lemon pieces and a pleasantly bitter edge.
More From Sunset
1 Hour, 30 Minutes
Chill: 3 Hours, 30 Minutes
- Calories: 458
- Calories from fat: 28%
- Protein: 8.7g
- Fat: 14g
- Saturated fat: 5.5g
- Carbohydrate: 79g
- Fiber: 2.4g
- Sodium: 387mg
- Cholesterol: 146mg
- 3 lemons
- 2 cups sugar
- 1 disk (1/2 recipe Best Basic Pie Crust Dough)
- 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
- 1. 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.
- 2. Put an oven rack on the lowest rung and preheat oven to 450°. Lightly dust counter and rolling pin with flour, then unwrap dough. With short strokes from center outward, roll dough into a 12-in. circle (about 1/8 in. thick), turning 90° after every 3 or 4 passes of the rolling pin to keep it from sticking. Transfer dough to a 9-in. 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 in., then tuck edge under. Cover with plastic wrap and refrigerate 20 minutes.
- 3. 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°, and bake another 20 minutes. Remove from oven, but leave oven on.
- 4. 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.
- Note: Nutritional analysis is per serving.
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