This Raspberry Meringue Pie is sensational: a crisp meringue shell filled with a bright lemon cream, layered with sweetened whipped cream and fresh raspberries. Light, refreshing, and guaranteed to impress.
We had a wonderful weekend. We got to Skype with my son serving a mission in Peru — such a joy, and always hard to say goodbye. We also enjoyed this amazing raspberry meringue pie. Honest truth: the pie was almost as thrilling as hearing his voice.
Raspberries have been a favorite since childhood. I used to eat them plain with milk and sugar; now I prefer them with cream and sugar. My mother sometimes canned raspberries in simple syrup when we were kids — opening a jar felt like finding treasure. Those memories make recipes like this one even more special.
Combine raspberries with a crisp meringue shell, a silky lemon custard, and clouds of sweetened whipped cream folded with fresh berries — the result is pure heaven. The contrast of textures and the bright citrus notes make this a standout dessert.
This pie will wow anyone who tastes it — elegant enough for special occasions but simple to prepare.
Raspberry Meringue Pie
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- Author: 5boysbaker.com
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A crisp meringue crust filled with creamy lemon custard, topped with sweetened whipped cream folded with raspberries, and finished with a layer of fresh berries. Bright, elegant, and delightful.
Ingredients
-
Crust:
- 4 eggs at room temperature, separated (use the yolks in the filling)
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup sugar
Filling:
- 4 egg yolks
- 1/2 cup sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 ½ cups heavy cream
- 1/2 cup powdered sugar
- 3 (8-ounce) packages fresh raspberries
- Additional fresh raspberries for garnish
Instructions
- Preheat oven to 300°F. Butter a 9-inch pie plate.
- In an electric mixer or with a hand mixer, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add 1 cup sugar and continue beating until glossy, stiff peaks form.
- Spread the meringue into the bottom and up the sides of the prepared pie plate. Bake for 1 hour or until the meringue is lightly golden. Turn off the oven, open the door, and let the meringue cool in the oven; the crust may crack while cooling.
Filling:
- While the meringue bakes, beat the egg yolks until thick and pale. Slowly beat in the remaining ½ cup sugar.
- In a small saucepan over medium-low heat, combine the egg yolk mixture, lemon zest, and lemon juice. Stir constantly until thickened, about 5–7 minutes, taking care not to scorch. Remove from heat and cool in a medium bowl.
- Whip the cream to stiff peaks. Chill until the meringue shell and lemon custard are at room temperature.
- Fold 1 cup of whipped cream into the lemon custard until just combined. Spread this mixture into the cooled meringue crust.
- Fold the powdered sugar and raspberries into the remaining whipped cream until evenly combined. Spread over the lemon layer.
- Garnish with additional fresh raspberries if desired. Chill the pie until serving time.
Notes
- This pie is excellent when made the night before up to the lemon curd layer. Letting it sit softens the meringue shell slightly so it melts in your mouth.
- My method: mix ½ cup whipped cream with the lemon curd, spread into the shell, cover, and refrigerate overnight. Before serving, whip the remaining 1 cup of cream, fold in powdered sugar and raspberries, and spread on top. Chill for a few hours.
- It’s still delicious if you don’t make it ahead — the overnight step simply improves the texture of the shell.
- Cook Time: 60 mins
- Category: Desserts
Recipe Source: Culinary Hill
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