Raspberry Lemon Meringue Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 5, 2015
Lemon/ raspberry is my family's absolute favorite combination! Beautiful results! I will admit,I substantially increased the raspberry layer,though. A half a cup would have only been a tiny smear of raspberry. I cooked down two full cups because I always run berries through a fine sieve to de-seed. Also whipped 4 egg whites instead of 3 for the meringue. Thanks for sharing this wonderful recipe!
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Reviewed: Apr. 3, 2015
I added some water to the raspberries but the pie was amazing.
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Reviewed: Jun. 11, 2014
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.
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA


 
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