Chunky Lemon Meringue Pie

Name: Chunky Lemon Meringue Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 6 egg whites; 1 egg yolk; 4 eggs; 2 Tbsps granulated sugar; 3 lemons; 3 Tbsps light brown sugar; 0 teaspoons salt; 473 milliliters sugar; 1 disk (1/2 recipe Best Basic Pie Crust Dough)

Chunky Lemon Meringue Pie might be just the dessert you are searching for. This gluten free, dairy free, fodmap friendly, and vegetarian recipe serves 8. One portion of this dish contains approximately 6g of protein, 3g of fat, and a total of 284 calories. A mixture of cream of tartar, disk, egg yolk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

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.

Ingredients you will need

Lemon

Sugar

Equipment you will use

Bowl

Put an oven rack on the lowest rung and preheat oven to 45

Equipment you will use

Oven

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.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

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.

Ingredients you will need

Dough

Wrap