Raspberry Lemon Meringue Pie Recipes

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RASPBERRY LEMON MERINGUE PIE



Raspberry Lemon Meringue Pie image

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.

Provided by ejm228

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 4h20m

Yield 8

Number Of Ingredients 13

1 pastry for a 9-inch pie crust
1 egg white, or as needed
½ cup frozen raspberries
1 tablespoon cornstarch
1 cup white sugar
¼ cup cornstarch
1 cup cold water
¾ cup lemon juice, divided
3 egg yolks, lightly beaten
1 tablespoon lemon pulp (including zest if desired)
1 tablespoon butter
3 egg whites
⅓ cup white sugar

Steps:

  • 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 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.

Nutrition Facts : Calories 312 calories, Carbohydrate 51.5 g, Cholesterol 80.6 mg, Fat 10.6 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 159.4 mg, Sugar 34.4 g

RASPBERRY MERINGUE PIE



Raspberry Meringue Pie image

We have raspberry bushes, so I'm always looking for recipes using this delicious fruit. This is one of our favorites.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1 egg, lightly beaten
2 tablespoons milk
MERINGUE:
2 egg whites
1/2 cup sugar
2 cups fresh or frozen unsweetened raspberries

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter. Combine egg and milk; stir into flour mixture (dough will be sticky). Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Fold in raspberries. Spoon over the crust. , Bake at 350° for 30-35 minutes or until the meringue is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 192 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 177mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

CONTEST-WINNING RASPBERRY MERINGUE PIE



Contest-Winning Raspberry Meringue Pie image

Whether my husband and I are hosting a backyard barbecue or a formal dinner, we love treating guests to this raspberry pie. I transport it to potlucks or family gathering in my extra-deep cake carrier so the meringue stays intact.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 11

1/3 cup plus 1/4 cup sugar, divided
3 tablespoons cornstarch
1-1/2 cups milk
4 eggs, separated
1 teaspoon butter
1/4 teaspoon almond extract
1 graham cracker crust (10 inches)
1-1/8 teaspoons unflavored gelatin
2 tablespoons plus 1/4 teaspoon cold water, divided
1 can (21 ounces) raspberry pie filling
3/4 teaspoon cream of tartar

Steps:

  • In a saucepan, combine 1/3 cup sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat; stir in butter and extract. Pour hot filling into the crust., Sprinkle gelatin over 2 tablespoons cold water; let stand for 2 minutes. In a saucepan, bring raspberry filling and gelatin mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Beat in remaining water. Gradually beat in remaining sugar, 1 tablespoon at a time on high until stiff glossy peaks form., Pour hot raspberry filling over custard. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 325° for 15-18 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 8g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 186mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.

RASPBERRY MERINGUE PIE



Raspberry Meringue Pie image

Provided by Food Network

Categories     dessert

Time 2h30m

Number Of Ingredients 9

8 egg whites
8 ounces granulated sugar
1-ounce raspberry powder
8 ounces confectioners' sugar
1 tablespoon balsamic vinegar
1/4 cup heavy cream
1/4 cup creme fraiche
1/4 cup dulce de leche (available at specialty stores)
Fresh raspberries, for garnish

Steps:

  • In a stainless steel mixing bowl, whip the egg whites, whip to frothy. Continue whipping and stream in the granulated sugar. Whip to firm peaks. With a plastic spatula, fold in the pre-sifted raspberry powder and confectioners' sugar. Fold in vanilla extract and balsamic vinegar.
  • Spoon meringue into a piping bag fitted with desired piping tube. Pipe on parchment paper to desired disc shape. Place in a preheated 200 degree oven and bake for 2 hours.
  • Whip the heavy cream and creme fraiche to firm peak. Fold in the dulce de leche. Fill meringue tart shell. Top with fresh picked berries.

LEMON & RASPBERRY MERINGUE TART



Lemon & raspberry meringue tart image

A decadent summer dessert for a crowd that can largely be made ahead

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Lunch

Time 55m

Number Of Ingredients 12

350g plain flour , plus extra
200g butter , cold and cut into cubes
100g golden caster sugar
2 large egg yolks
2 x 312g jars good-quality lemon curd
2 whole large eggs and 2 large egg yolks, beaten together
200g punnet raspberry
icing sugar , to decorate
4 egg whites (from the eggs used for yolks in pastry and filling)
140g white or golden caster sugar
1 tsp white wine vinegar
1 tsp cornflour

Steps:

  • Whizz the flour, butter and ¼ tsp salt in a processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tsp cold water. Pulse to a dough, tip out onto the work surface, then quickly knead until smooth. Line a 35 x 12cm loose-bottom fluted tin (measured from the top) by pushing the pastry into the tin with your fingers. Pinch an overhang on all sides. Chill on a baking sheet chill for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the tin with baking parchment and baking beans, then bake blind for 15 mins. Take the paper and baking beans out, then bake for 10-15 mins more until golden and sandy. Allow to cool. Trim the sides using a serrated knife.
  • Meanwhile, put the lemon curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes really thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. The pastry and filling can be made up to a day ahead.
  • Scatter 175g raspberries over the base, then spoon over the cooled lemon curd. Now make the meringue: whisk whites in a large, clean bowl until stiff, then add the sugar in 2 batches, whisking back to shiny, stiff peaks each time. Fold in the vinegar and cornflour. Swirl the meringue over the curd and raspberries, then bake for 10 mins until meringue is lightly golden. Cool for 20 mins, then lift out of the tin onto a serving plate. Scatter remaining raspberries over, then dust with icing sugar.

Nutrition Facts : Calories 511 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.46 milligram of sodium

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