Raspberry Lemon Meringue Pie


This raspberry meringue pie recipe adds lemon and raspberries to the 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.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
3 hrs 30 mins
Total Time:
4 hrs 20 mins
1 9-inch pie


Pie Crust:

  • 1 pastry for a 9-inch pie crust

  • 1 large egg white, beaten

Raspberry Layer:

  • ½ cup frozen raspberries (Optional)

  • 1 tablespoon cornstarch (Optional)

Lemon Filling:

  • 1 cup white sugar

  • ¼ cup cornstarch (Optional)

  • 1 cup cold water

  • ¾ cup lemon juice, divided

  • 3 large egg yolks, lightly beaten

  • 1 tablespoon lemon pulp (including zest if desired)

  • 1 tablespoon butter


  • 3 large egg whites

  • cup white sugar


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Prepare crust: Press pie crust into a 9-inch pie dish. Brush crust with a thin layer of beaten egg white.

  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).

  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.

  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.

  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.

  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.


Margarine can be substituted for butter.

Blackberries or mixed berries can be substituted for raspberries.

You can make 5 mini pies using mini graham cracker crusts if desired.

I recommend Argo or Kingsford's cornstarch.

Nutrition Facts (per serving)

312 Calories
11g Fat
52g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 312
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 81mg 27%
Sodium 159mg 7%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 6%
Total Sugars 34g
Protein 4g
Vitamin C 14mg 68%
Calcium 17mg 1%
Iron 1mg 5%
Potassium 92mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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