Rating: 4.5 stars 4.4
38 Ratings
  • 5 star values: 26
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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; carbohydrates 51.5g; fat 10.6g; cholesterol 80.6mg; sodium 159.4mg. Full Nutrition
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