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Raspberry Lemon Meringue Pie Recipe

Recipe by: ejm228

"Added additional lemon and raspberries to this classic and delicious lemon meringue pie, giving it a less-sweet and brighter flavor. Sometimes I don't make the meringue, I just cool the lemon filling for 3 hours and garnish with a dollop of whipped cream and a raspberry at serving time."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In4 h 20 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
  • 2Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
  • 3Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
  • 4Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in 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 saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
  • 5Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
  • 6Bake 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.
Footnotes
  • Cook's Notes:
  • Margarine can be substituted for the butter.
  • Blackberries or mixed berries can be substituted for the raspberries.
  • You can also make 5 mini pies using mini graham cracker crusts if desired.
  • Argo(R) or Kingsford's(R) cornstarch are recommended.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 312 cals
  • Pie Crust:
  • 1 pastry for a 9-inch pie crust
  • 1 egg white, or as needed
  • Raspberry Layer:
  • 1/2 cup frozen raspberries (optional)
  • 1 tablespoon cornstarch (optional)
  • Lemon Filling:
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1 cup cold water
  • 3/4 cup lemon juice, divided
  • 3 egg yolks, lightly beaten
  • 1 tablespoon lemon pulp (including zest if desired)
  • 1 tablespoon butter
  • Meringue:
  • 3 egg whites
  • 1/3 cup white sugar
Nutrition

Amount per serving ( 5 total)

  • Calories:
    312
    16%
  • Fat:
    10.6
    16%
  • Carbs:
    51.5
    17%
  • Protein:
    4.4
    9%
  • Cholesterol:
    81
    27%

Based on a 2,000 calorie diet

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