Raspberry Lemon Meringue Pie

Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes)

Recipe View 2 mins Prepare the crust: Press the pie crust into a 9-inch pie dish. Brush the crust with a thin layer of beaten egg white. (2 minutes)

Recipe View 15 mins Blind-bake the crust: Bake in the preheated oven until golden brown, about 5-10 minutes. Remove from oven and let cool completely. Reduce oven temperature to 350°F (175°C). (15 minutes)

Recipe View 15 mins Prepare the raspberry layer: In a saucepan over medium heat, cook the raspberries, stirring occasionally, until they begin to break down, about 5-10 minutes. Stir in the cornstarch until dissolved and the mixture thickens, about 2-3 minutes. Spoon the raspberry mixture into the cooled pie crust. (15 minutes)

Recipe View 15 mins Make the lemon filling: In a saucepan, combine the sugar and cornstarch. Gradually stir in the cold water and 1/2 cup of lemon juice until smooth. Stir in the egg yolks and bring to a boil over medium heat, stirring constantly. Cook at a boil, stirring constantly, until the mixture is smooth and thickened, about 1 minute. Remove from heat. Stir in the remaining 1/4 cup lemon juice, lemon pulp, and butter until well combined. Pour the lemon filling over the raspberry layer. (15 minutes)

Recipe View 5 mins Prepare the meringue: In a clean, medium bowl, beat the egg whites with an electric mixer on high speed until foamy. Gradually beat in the sugar until stiff, glossy peaks form. (5 minutes)

Recipe View 20 mins Assemble and bake: Spread the meringue over the lemon filling, ensuring it completely seals onto the edges of the crust. Bake in the preheated oven until the meringue is golden brown, about 15-20 minutes. (20 minutes)

Recipe View 3 hrs Cool and chill: Let the pie cool to room temperature on a wire rack for about 30 minutes. Then, refrigerate until completely chilled, about 3 hours, before serving. (180 minutes)