We had a great weekend at our house. First, we got to skype with my son who is serving a mission in Peru, it was so great to talk with him, but I hated having to say goodbye. Second, we got to eat this amazing raspberry meringue pie. It totally ranked right up there with being able to skype . . . it was that good.
I have loved raspberries from the time I was a little girl. I would eat them by the bowlful with milk and sugar. I’ve gotten smarter as an adult and now I eat them by the bowlful with cream and sugar, YUM! When we were kids, my mom used to bottle them in a simple syrup, talk about a total treat when we’d get to open a bottle of them. They were like bottle of gold. If I could have hoarded them all, I would have.
As if raspberries aren’t delicious enough on their own, but then add them to a meringue shell, filled with a lemon custard and topped with sweetened whipped cream studded with raspberries . . .total heaven!
This will completely WOW anyone you make it for.
- 4 eggs at room temperature , separated
- ¼ tsp. cream of tartar
- ¼ tsp. salt
- 1 ½ cups sugar , divided
- 1 Tbsp. lemon zest
- 1/4 cup fresh lemon juice
- 1 ½ cups heavy cream
- 1/2 cup powdered sugar
- 3 (8-ounce) packages fresh raspberries
- Additional fresh raspberries for garnish
Preheat oven to 300°F. Butter a 9-inch pie plate.
In an electric mixer fit, or in a large bowl using a hand mixer, beat the egg whites, cream of tartar, and salt together until soft peaks form. Slowly add 1 cup of sugar and beat until shiny stiff peaks form.
Spread the beaten egg whites into the bottom and up the sides of the prepared pie plate. Bake for 1 hour or until the meringue is lightly golden brown. Turn off the oven, open the oven door, and allow the meringue crust to cool. The crust may crack while cooling.
While the meringue crust is baking, beat the egg yolks in an electric mixer fit with the whisk attachment or in a large bowl using a hand mixer. When the yolks are thick and pale yellow, slowly beat in the remaining ½ cup sugar.
In a small saucepan over medium-low heat, combine egg yolk mixture, lemon zest, and lemon juice. Stir constantly until thickened, about 5 to 7 minutes, being careful not to let the custard scorch. Remove from heat, transfer to a medium-size bowl and cool.
Whip the cream until stiff peaks form. Refrigerate until the meringue crust and lemon custard have cooled to room temperature.
Fold in 1 cup of whipped cream into the lemon custard until just combined. Spread into the bottom of the meringue crust.
Fold the powdered sugar and raspberries into the remaining whipped cream and stir until uniformly combined. Spread over the top of the lemon custard.
Decorate the top of the pie with additional fresh raspberries if desired. Chill the pie until serving time.
I think this is best if made the night before up to point of the lemon curd layer. This gives the meringue shell a chance to soften up and then it just melts in your mouth.
What I do is beat just 1/2 cup of the whipping cream and mix it with the lemon curd and then spread it into the shell, then cover it with plastic wrap and refrigerate overnight. Then a few hours before serving, finish beating the last 1 cup of whipping cream, fold the powdered sugar and raspberries in and spread on top. Garnish with fresh raspberries and refrigerate for several hours. You DON'T HAVE to make this the night before, I just like how the shell softens up after sitting overnight. Just know it's delicious either way.
Recipe Source: Culinary Hill
I linked up at Buns In My Oven