Lunch: Chunky Lemon Meringue Pie Recipe | MyRecipes

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.

This recipe includes superfoods such as:

Lemon

Health benefits of Chunky Lemon Meringue Pie Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

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

Instructions

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 °. 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.
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.
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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