1. Recipes

How to Make Raspberry Lemon Meringue Pie - A Step-by-Step Guide

There's something irresistible about the combination of tart raspberries and zesty lemon, especially when they come together in a luscious meringue pie. This Raspberry Lemon Meringue Pie recipe is a perfect blend of flavors, with the sweetness of the meringue balancing out the tanginess of the fruit filling. Whether you're looking for a show-stopping dessert for a special occasion or simply want to indulge in a delicious treat, this pie is sure to please.

One of the best things about ...

Read more

Ingredients

  • 1 pastry for a 9-inch pie crust
  • 1 large egg white, beaten
  • ½ cup frozen raspberries (Optional)
  • 1 tablespoon cornstarch (Optional)
  • 1 cup white sugar
  • ¼ cup cornstarch (Optional)
  • 1 cup cold water
  • ¾ cup lemon juice, divided
  • 3 large egg yolks, lightly beaten
  • 1 tablespoon lemon pulp (including zest if desired)
  • 1 tablespoon butter
  • 3 large egg whites
  • ⅓ cup white sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 3 hrs 30 mins
  • Total Time: 4 hrs 20 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Prepare crust: Press pie crust into a 9-inch pie dish. Brush crust with a thin layer of beaten egg white.
  • Bake crust in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from the oven and cool. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Cook raspberry layer: Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
  • Make lemon filling: Combine sugar and cornstarch in a saucepan; gradually stir in cold water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove the saucepan from heat. Stir remaining 1/4 cup lemon juice, lemon pulp, and butter into sugar-egg mixture; pour over raspberry mixture.
  • Make meringue: Beat egg whites in a clean, medium bowl with an electric mixer on high speed until foamy. Gradually beat sugar into egg whites until stiff peaks form. Spread meringue over lemon filling, completely sealing meringue onto edges of crust.
  • Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

    • Nutrition

    312 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 81mg
    • Sodium: 159mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 2g
    • Total Sugars: 34g
    • Protein: 4g
    • Vitamin C: 14mg
    • Calcium: 17mg
    • Iron: 1mg
    • Potassium: 92mg

    Categories

    Dessert recipes
    Pie recipes
    Baking recipes
    Fruit recipes
    Lemon recipes