Delicious Raspberry Lemon Meringue Pie Recipe

Indulge in the tangy and sweet flavors of this Raspberry Lemon Meringue Pie. A buttery crust is filled with a smooth and zesty lemon filling, topped with a layer of tart raspberry jam, and crowned with fluffy meringue. This classic dessert is a perfect combination of fruity and creamy textures that will melt in your mouth.

Ingredients

• For the crust:
• 1 ¼ cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons ice water
• For the lemon filling:
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 4 large egg yolks, lightly beaten
• 3 tablespoons unsalted butter
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• For the raspberry layer:
• 1/2 cup raspberry jam
• For the meringue topping:
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
3. Add the ice water, one tablespoon at a time, and continue pulsing until the dough comes together.
4. Transfer the dough to a lightly floured surface and knead it slightly to bring it together. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out the chilled dough on a floured surface into a circle large enough to fit a 9-inch pie dish. Gently press the dough into the pie dish, trimming any excess.
6. In a saucepan, whisk together the sugar, cornstarch, and salt for the lemon filling.
7. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
8. Remove the saucepan from heat and gradually whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
9. Pour the tempered egg yolks back into the saucepan, whisking constantly.
10. Return the saucepan to heat and cook, stirring constantly, for an additional 2 minutes until the filling becomes thick and glossy.
11. Remove the saucepan from heat and stir in the butter, lemon juice, and lemon zest until well combined.
12. Spread the raspberry jam evenly over the baked pie crust.
13. Pour the lemon filling over the raspberry layer and smooth the top with a spatula.
14. In a mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
15. Gradually add the sugar, a tablespoon at a time, while continuing to beat until stiff peaks form.
16. Stir in the vanilla extract.
17. Spread the meringue over the lemon filling, making sure to seal the edges.
18. Create decorative peaks on the meringue using the back of a spoon.
19. Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
20. Remove the pie from the oven and let it cool completely on a wire rack.
21. Once cooled, refrigerate the pie for at least 4 hours before serving.
22. Slice and serve chilled. Enjoy!

Interesting Facts