raspberry lemon meringue pie

Ingredients

• Servings: 8
• pie crust:
• 1 pastry for a 9-inch pie crust
• 1 egg white, or as needed
• raspberry layer:
• 1/2 cup frozen raspberries (optional)
• 1 tablespoon cornstarch (optional)
• lemon filling:
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 cup cold water
• 3/4 cup lemon juice, divided
• 3 egg yolks, lightly beaten
• 1 tablespoon lemon pulp (including zest if desired)
• 1 tablespoon butter
• meringue:
• 3 egg whites
• 1/3 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 4 hrs 20 mins


• 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.
• 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 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.