{raspberry lemon meringue}



  • 1 refrigerated pie crust from 15 oz. box
  • 1 1/4 C. sugar, divided
  • 1/3 C. cornstarch
  • 1 1/4 C. water
  • 4 egg yolks, beaten
  • 1/2 C. fresh lemon juice
  • 3 Tbs. butter
  • 2 tsp. grated lemon peel
  • 1 1/2 C. fresh red raspberries
  • 6 egg whites
  • 1 tsp. cream of tartar
  • 3/4 C. sugar


Heat oven to 250 degrees C. Unroll pie crust and place in 9-inch pie dish.

Press in bottom and up sides of pan. Turn edges over and flute.

Prick entire crust with fork. Bake in preheated oven for 9-11 minutes or until golden brown. Cool.

Reduce oven temperature to 160 degrees C. Meanwhile, combine 3/4 cup sugar and cornstarch in 2-quart saucepan. Stir in water.

Cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil 1 minute. Gradually stir 1/2 cup sugar mixture into beaten egg yolks.

Gradually stir egg mixture into remaining hot mixture. Continue cooking, stirring constantly, until mixture thickens. Whisk in lemon juice, butter and lemon peel. Remove from heat; set aside.

Beat egg whites, cream of tartar in large bowl at high speed until foamy.

Gradually add remaining 1/2 cup sugar, beating until stiff peaks form and mixture is glossy. Pour half the hot filling into baked pie shell. Top with raspberries.

Pour in remaining filling. Spread meringue over hot filling, completely sealing to edge of crust and mounding slightly in center. Bake for 15-18 minutes or until meringue is browned.

Cool at room temperature 1 hour before cutting. Store in refrigerator.



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