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.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
3 hrs 30 mins
total:
4 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Pie Crust:
Raspberry Layer:
Lemon Filling:
Meringue:

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

  • 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.

  • 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.

  • 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.

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.

Nutrition Facts

312 calories; protein 4.4g 9% DV; carbohydrates 51.5g 17% DV; fat 10.6g 16% DV; cholesterol 80.6mg 27% DV; sodium 159.4mg 6% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/11/2014
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 over the pie to keep the meringue from totally over browning, bumped up the temp to 375, and then put it back into the oven for 15 more minutes. Whew, that seemed to work pretty well, even though the meringue ended up a little browner than I'd have liked. I used fresh raspberries, so I did add just a little water to the pan for some moisture that would have been in there had I used frozen berries. Raspberry and lemon are two flavors that always partner well, and this pie was no exception. You have the sweetness from the raspberries and the tartness from the lemons, so each and every bite is pure bliss! I used Basic Flaky Pie Crust from this site. Thanks ejm228 for sharing your recipe. Read More
(14)

Most helpful critical review

Rating: 3 stars
04/16/2017
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 there. Try doubling or or tripling that. 2. Directions seem to indicate that the egg yolks are added (unbeaten) while heating the sugar mixture. I added the yolks into the initial sugar mixture then whisked the contents. The yolks cooked (of course) and little bits were all through the curd. I recommend lightly beating yolks and keep them separate til the curd has thickened. Then add 1/2 cup of the curd mixture to the yolks whisk together & pour all into curd mixture in the pot. Whisk together and continue following drections. Read More
(2)
35 Ratings
  • 5 star values: 24
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/11/2014
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 over the pie to keep the meringue from totally over browning, bumped up the temp to 375, and then put it back into the oven for 15 more minutes. Whew, that seemed to work pretty well, even though the meringue ended up a little browner than I'd have liked. I used fresh raspberries, so I did add just a little water to the pan for some moisture that would have been in there had I used frozen berries. Raspberry and lemon are two flavors that always partner well, and this pie was no exception. You have the sweetness from the raspberries and the tartness from the lemons, so each and every bite is pure bliss! I used Basic Flaky Pie Crust from this site. Thanks ejm228 for sharing your recipe. Read More
(14)
Rating: 5 stars
04/05/2015
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 smear of raspberry. I cooked down two full cups because I always run berries through a fine sieve to de-seed. Also whipped 4 egg whites instead of 3 for the meringue. Thanks for sharing this wonderful recipe! Read More
(9)
Rating: 4 stars
01/01/2018
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 I also used homemade whipped cream which tasted amazing. Great tasting pie over all Read More
(5)
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Rating: 5 stars
08/31/2015
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 raspberries. A very refreshing dessert for summer. Read More
(3)
Rating: 4 stars
04/03/2015
I added some water to the raspberries but the pie was amazing. Read More
(3)
Rating: 3 stars
04/16/2017
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 there. Try doubling or or tripling that. 2. Directions seem to indicate that the egg yolks are added (unbeaten) while heating the sugar mixture. I added the yolks into the initial sugar mixture then whisked the contents. The yolks cooked (of course) and little bits were all through the curd. I recommend lightly beating yolks and keep them separate til the curd has thickened. Then add 1/2 cup of the curd mixture to the yolks whisk together & pour all into curd mixture in the pot. Whisk together and continue following drections. Read More
(2)
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Rating: 4 stars
08/13/2016
Very good. Yes i would make it again but less sugar in something. And i would make the lemon curd much differently by using a double boiler. Also more than a half cup of raspberries. Read More
(1)
Rating: 5 stars
11/28/2016
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 (which I made into a slurry before adding it). Read More
(1)
Rating: 5 stars
05/13/2016
I have made this a few times. The first time I added more raspberries. The second time I doubled the raspberries and that was a bit too much. I will stick to a bit more rather than doubling. Read More
(1)