Raspberry- Lemon Meringue Pie

There is nothing better than a big slice of lemon meringue pie, or is there?  How about a layer of fresh raspberries hidden inside… oh yes, this is good. I promise.  I made this for my mother in law’s birthday last weekend and it got rave reviews.  This beautiful and tasty pie would be perfect to share on Easter.

Raspberry- Lemon Meringue Pie

  • 1 fully bake pie crust (sweetened version)
  • 1/2 recipe of lemon curd
  • 1/2 pint of fresh raspberries
  • 1 recipe easy meringue (recipe below)
  1. Preheat broiler to high.
  2. Spread lemon curd onto the bottom of a fully cooked and cooled pie crust.
  3. Place raspberries on lemon curd in a single layer.
  4. Top with easy meringue and place under broiler just until the meringue starts to caramelize.  Or use a blow torch if you have one.  Serve immediately or refrigerate up to 1 day.

 *if making a deep dish pie, use a full recipe of the lemon curd.

Easy Meringue

  • 4 egg whites
  • 1/4 cup honey
  1. In a clean bowl, whip egg whites to soft peak.
  2. Add honey in slowly, keep whisking until glossy and thick with stiff peaks.
  3. Use immediately.

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2 Responses to Raspberry- Lemon Meringue Pie

  1. Elizabeth says:

    I just made this and it was AMAZING! I was happily surprised at how the crust turned out (GF crusts tend to be tricky), and the berries+lemon curd is such a tasty combination. Thanks for sharing, I will definitely make this again.

  2. Beth Spencer says:

    How long do you recommend baking the (fully baked) pie-crust?

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