Raspberry Lemon Meringue Pie
Raspberry Lemon Meringue Pie is a delightful twist on the classic lemon meringue pie. The combination of tart raspberries and zesty lemon creates a refreshing and tangy flavor that is perfect for the warmer months. This pie is a beautiful balance of sweet and sour, with a fluffy meringue topping that adds a light and airy texture to each bite. It is a show-stopping dessert that is sure to impress your friends and family at any gathering.
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
Ingredients
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Prepare crust: Press pie crust into a 9-inch pie dish. Brush crust with a thin layer of beaten egg white.
Step 3
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).
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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 Facts (per serving)
312
Calories
11g
Fat
52g
Carbs
4g
Protein
Complement
The vibrant red raspberries add a pop of color and a burst of juicy sweetness to the pie, while the tangy lemon filling provides a refreshing and citrusy contrast. The meringue topping adds a touch of sweetness and a delicate, cloud-like texture that pairs perfectly with the tartness of the raspberries and lemon. Whether you are hosting a summer barbecue, a family dinner, or simply craving a decadent treat, Raspberry Lemon Meringue Pie is a delectable and visually stunning dessert that will leave everyone asking for seconds.