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Raspberry Lemon Meringue Pie

Rated as 4.5 out of 5 Stars
1

"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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Ingredients

4 h 20 m servings 312
Original recipe yields 8 servings

Directions

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  1. Preheat 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.
  2. Cook 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).
  3. Cook 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.
  4. 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. 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.
  5. Beat 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.
  6. 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.

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® or Kingsford's® cornstarch are recommended.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 312 calories; 10.6 51.5 4.4 81 159 Full nutrition

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Reviews

Read all reviews 15
  1. 26 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I didn’t realize I hadn’t pre-baked the pie shell until the finished pie came out of the oven, meringue beautifully browned, but the crust uncooked...my BIG mistake. I built a large foil tent o...

Most helpful critical review

Followed recipe as directed and there are a few things worth noting: 1. Using 1/2 cup of frozen raspberries does not go far at all. It's just a teeny smear at the bottom - hardly notice it's th...

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I didn’t realize I hadn’t pre-baked the pie shell until the finished pie came out of the oven, meringue beautifully browned, but the crust uncooked...my BIG mistake. I built a large foil tent o...

Lemon/ raspberry is my family's absolute favorite combination! Beautiful results! I will admit,I substantially increased the raspberry layer,though. A half a cup would have only been a tiny smea...

I made this for a work Pie Baking Contest and won 1st place. I did double the amount of raspberries and I used a homemade pie crust recipe. It is delicious combination of sweet lemon with tart r...

I added some water to the raspberries but the pie was amazing.

I had to use 1 cup of raspberries and added another tablespoon of cornstarch, worked great. Cooking time is very short or it hardens in the pot. I also used a premade crust and 4 small lemons...

Followed recipe as directed and there are a few things worth noting: 1. Using 1/2 cup of frozen raspberries does not go far at all. It's just a teeny smear at the bottom - hardly notice it's th...

I'm going to make this again, it turned out lovely too! Just like the picture!

Pie was a huge bit at Thanksgiving. Made one test pie to the recipe. The second one I doubled the amount of raspberries to 1 cup, and strained the seeds out of before adding the cornstarch (whic...

I doubled the raspberries like many others said but other than that this recipe is great. My husband loved it!