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Lemon Meringue - Ready to Serve

Raspberry Lemon Meringue Pie

The perfect spring time dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 Pie Crust 9"
  • 1 cup Raspberries fresh or frozen
  • 1.5 cups Cold Water
  • 1/2 cup Lemon Juice & Rind 2 whole lemons
  • 4 tbsp Cornstarch
  • 1 cup White Sugar
  • 2 tbsp Gluten-Free All-Purpose Flour
  • 2 tbsp Butter unsalted
  • 4 Egg Yolk room temperature
Meringue
  • 4 Egg White room temperature
  • 6 tbsp Icing Sugar
  • 1 tsp Vanilla Extract

Method
 

  1. Pre-heat over to 350ºF.
  2. In a small sauce pan on medium heat combine raspberries with 1 tbsp of cornstarch.
  3. Stir until berries have liquified and thickened, then remove from heat and brush raspberries on bottom of pie crust.
  4. In separate sauce pan on medium heat combine sugar and flour with remaining cornstarch. Mix well then add water, lemon juice and butter.
  5. Stir continuously until liquid begins to boil then remove from heat.
  6. Take a spoonful of warm liquid and whisk in into egg yolks. Once yolks have tempered add yolk to warm lemon curd whisking continuously mixture has thickened.
  7. Remove from heat and pour lemon curd into pie crust.
Meringue
  1. Take a large glass or stainless steel mixing bowl and whip it down with lemon juice.
  2. Add egg whites and whisk until egg whites become foamy then gradually add icing sugar and vanilla.
  3. Continue to whip until meringue form stiff peaks, then spread meringue over pie.
  4. Bake for 10-15 minutes, or until meringue has browned. Remove from oven and let pie sit at room temperature for at least 2 hours then refrigerate for another 2 hours before serving.