Raspberry Lemon Meringue
1 package frozen raspberries thawed and drained or fresh raspberries (if available)
1 C. White Sugar
2 T. All Purpose Flour
3 T. Cornstarch
1/4 t. Salt
1 1/2 C. Water
2 Lemons, juiced and zested
2 T. Butter
4 Egg Yolks, beaten
1 (9 inch) Pie Crust, baked
4 Egg Whites
6 T. White Sugar
Preheat oven to 350 degrees.
To make lemon filling:
In medium saucepan, whisk together sugar, flour, cornstarch and salt. Stir
in water, lemon juice and lemon zest. Cook over medium high heat, stirring
frequently, until mixture comes to a boil. Remove from heat. Whisk some of
the hot mixture into the egg yolks to temper them. Add egg yolk mixture into
lemon filling. Place back on heat and return to a boil, continuing to cook
for 1 minute. Remove from heat and stir in the butter.
Place raspberries in the bottom of the pie shell. Slowly pour lemon filling
on top.
To make meringue:
In a large glass or metal bowl, whip egg whites until foamy. Add sugar
gradually and continue to whip until stiff peaks form. Spread the meringue
over pie sealing the edges at the crust. Bake in oven for 10 minutes or
until meringue is golden brown. Place in fridge for 4 hours to chill.
Classic lemon meringue pie gets a twist from raspberries. This pie is
available often at Moon River Grill along with their other homemade
desserts.
Presented by The Comets