Raspberry Lemon Meringue Pie
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Press pie crust into a 9-inch pie pan
3
Brush crust with enough egg white to coat with a thin layer
4
Cook in the preheated oven until golden brown, 5 to 10 minutes
5
Remove crust from oven and cool
6
Decrease oven temperature to 350 degrees F (175 degrees C)
7
Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes
8
Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes
9
Spoon raspberry mixture into pie crust
10
Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth
11
Stir egg yolks into sugar mixture; bring to a boil
12
Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute
13
Remove saucepan from heat
14
Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture
15
Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy
16
Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form
17
Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust
18
Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes
19
Cool pie to room temperature on a wire rack, about 30 minutes
20
Refrigerate pie until completely chilled, about 3 hours