Sunset's Chunky Lemon Meringue Pie

Indulge in the zesty embrace of *Sunset's Chunky Lemon Meringue Pie*, a delightful twist on the classic dessert that's bursting with bold, citrusy flavor and irresistible texture. This recipe features a buttery graham cracker crust that crumbles perfectly beneath a luscious lemon filling, enhanced by freshly squeezed lemon juice and vibrant zest for a tangy punch. Topped with billowy, golden-brown meringue peaks, the combination of creamy, crunchy, and airy textures is pure dessert bliss. With just 25 minutes of prep time and an approachable, step-by-step process, this pie is perfect for gatherings, holidays, or any time you crave a show-stopping sweet treat. Whether you're serving it chilled or at room temperature, every slice is a radiant celebration of flavor.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 grams Graham cracker crumbs
• 100 grams Unsalted butter, melted
• 200 grams Granulated sugar
• 40 grams Cornstarch
• 480 milliliters Water
• 4 large Egg yolks
• 3 Lemons, juiced (about 120 ml)
• 2 tablespoons Lemon zest
• 30 grams Butter
• 4 large Egg whites
• 100 grams Powdered sugar
• 0.5 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.

Step 3

Press the crumb mixture firmly into a 9-inch pie dish, creating an even layer along the bottom and up the sides.

Step 4

Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.

Step 5

In a medium-sized saucepan, whisk together the granulated sugar and cornstarch. Gradually add the water, whisking until smooth.

Step 6

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble.

Step 7

In a small bowl, lightly beat the egg yolks. Slowly whisk a ladleful of the hot sugar mixture into the yolks to temper them.

Step 8

Return the tempered egg yolks to the saucepan, stirring constantly. Add the lemon juice, lemon zest, and 30 grams of butter. Cook for an additional 2 minutes, then remove from heat.

Step 9

Pour the lemon filling into the baked pie crust and set aside.

Step 10

In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.

Step 11

Gradually add the powdered sugar, a tablespoon at a time, while continuing to beat until stiff, glossy peaks form.

Step 12

Spread the meringue over the lemon filling, ensuring that it touches the edges of the crust to seal the pie.

Step 13

Create decorative peaks with the back of a spoon or spatula, then bake the pie in the preheated oven for 10–12 minutes, or until the meringue is golden brown.

Step 14

Remove the pie from the oven and let it cool to room temperature. Refrigerate for at least 2 hours before serving.

Nutrition Facts

Serving size	(801.5g)

Amount per serving	% Daily Value*
Calories	1370.9

Total Fat 38.7g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 0g
Cholesterol 738mg	0%
Sodium 1458.5mg	0%
Total Carbohydrate 218.7g	0%
Dietary Fiber 5.7g	0%
Total Sugars 56.6g
Protein 38.9g	0%

Vitamin D 73.2IU	0%
Calcium 246.8mg	0%
Iron 9.5mg	0%
Potassium 1146.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 11.3%

Carbs: 63.5%