Olive Magazine
Raspberry Meringue Pie Recipe

Raspberry meringue pie

Published: August 14, 2015 at 7:48 am
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 10

We love lemon meringue pie, but we've given it an update with this raspberry version. It's easy to make but looks really impressive, plus, you can make it ahead, making it perfect for a dinner party dessert

Nutrition:
NutrientUnit
kcal379
fat16.6g
saturates8.7g
carbs51.2g
fibre2.1g
protein5.2g
salt0.4g
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Make this raspberry meringue pie, then check out our lemon meringue pie, negroni meringue pie, gooseberry meringue pie and more meringue recipes.

Ingredients

  • 400g sweet shortcrust pastry
  • 300g raspberries
  • 2 medium oranges, 1 zested and both juiced
  • 2 tbsp icing sugar
  • 3 tbsp cornflour
  • 80g butter, cubed
  • 4 eggs, separated
  • 2 tbsp lemon curd
  • 200g golden caster sugar

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry and line a deep 23cm loose-based tart tin. Line the pastry with baking paper, fill with baking beans and bake for 15 minutes, then lift out the paper and bake again for a further 10 minutes, or until the pastry is golden and looks dry. Cool. Turn the oven down to 180C/fan 160C/gas 4.

  • STEP 2

    Meanwhile, put the raspberries in a pan with the orange zest and juice and heat until the raspberries start to give off their juice. Add the sugar and stir it in. Taste the juice and add more sugar if you need to, then push the lot through a sieve into a clean pan. Add a few tbsp of the mix to the cornflour and mix it until there are no lumps. Stir this into the pan. Turn on the heat and whisk the mixture until it starts to bubble and thicken. Add the butter, off the heat, and whisk it in, then whisk in the egg yolks. Put the pan back on the heat and whisk until the mixture thickens. Allow to cool.

  • STEP 3

    Spread the lemon curd onto the base of the tart and then spoon the raspberry mixture on top. To make the meringue, whisk the eggs whites to soft peaks and then beat in the sugar in 3 batches and keep beating until the meringue is stiff and glossy. Spoon or pipe the meringue onto the raspberry mixture and bake the tart for 20 minutes, or until the meringue is crisp and lightly browned. Cool at room temperature for at least 2 hours before trying to remove it from the tin, or slice it.

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