Recipe by ejm228
"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."
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pastry for a 9-inch pie crust
egg white, or as needed
lemon juice, divided
egg yolks, lightly beaten
lemon pulp (including zest if desired)
I didn’t realize I hadn’t pre-baked the pie shell until the finished pie came out of the oven, meringue beautifully browned, but the crust uncooked...my BIG mistake. I built a large foil tent over the pie to keep the meringue from totally over browning, bumped up the temp to 375, and then put it back into the oven for 15 more minutes. Whew, that seemed to work pretty well, even though the meringue ended up a little browner than I'd have liked. I used fresh raspberries, so I did add just a little water to the pan for some moisture that would have been in there had I used frozen berries. Raspberry and lemon are two flavors that always partner well, and this pie was no exception. You have the sweetness from the raspberries and the tartness from the lemons, so each and every bite is pure bliss! I used Basic Flaky Pie Crust from this site. Thanks ejm228 for sharing your recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Lemon Meringue Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 95
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