Description
Looking for the best lemon raspberry meringue pie recipe? This one is quick, easy, and bursting with fresh flavor and creamy texture! Whether you need a healthy fruit dessert idea or a quick spring pie for your brunch table, this recipe is the best way to impress. Light, simple, and elegant with toasty meringue on top!
Ingredients
Scale
- 1 pre-baked pie crust
- 1 cup fresh raspberries
- 1 cup sugar (divided)
- 1/4 cup cornstarch
- 1 1/4 cups water
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 4 egg yolks
- 4 egg whites
- 1/4 teaspoon cream of tartar
Instructions
- Bake and cool the pie crust.
- In a saucepan, mix 3/4 cup sugar and cornstarch. Add water, lemon juice, and zest. Cook until thick.
- Temper egg yolks, add to pan, and cook 2 more minutes. Pour filling into crust and add raspberries.
- Whip egg whites and cream of tartar, gradually add 1/4 cup sugar until stiff peaks form.
- Spread or pipe meringue over warm filling, sealing edges.
- Toast in oven at 400°F for 6–8 minutes or use a kitchen torch.
- Cool completely before slicing and serving.
Notes
- Seal meringue to crust to prevent weeping.
- Use thawed, drained frozen raspberries if needed.
- Add raspberry juice to filling for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 31g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg