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    Raspberry lemon meringue pie

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    Raspberry lemon meringue pie

    By Chetna Makan

    • Preparation time: 25 minutes + cooling
    • Cooking time: 1 hours
    • Total time: 1 hour 25 minutes + cooling

    Makes: 8 - 10


    500g shortcrust pastry block
    plain flour, for dusting

    150g raspberries
    2 unwaxed lemons,
    zest and juice
    2 tbsp cornflour
    100g unsalted butter, cut into cubes
    150g caster sugar
    2 eggs
    4 egg yolks

    4 egg whites
    200g caster sugar
    2 tsp cornflour


    1. Preheat the oven to 200ºC, gas mark 6. Roll out the pastry on a lightly floured surface to a 0.3cm thickness and use to line a 23cm loose-bottomed tart tin, with any excess overhanging. Prick the base all over with a fork. Line the pastry with baking parchment, fill with baking beans and bake on a tray for 15 minutes. Remove the paper and beans; bake for 10 minutes, until it looks dry and crisp. Reduce the oven temperature to 170ºC, gas mark 3.

    2. For the curd, put the berries in a measuring jug; mash to a pulp with a wooden spoon. Add the lemon zest and juice (and some water if needed) until the mixture measures 240ml. Mix 2 tbsp of the mixture with the cornflour in a pan until smooth. Add the rest of the mixture, plus the butter and sugar; stir over a low heat until the sugar has dissolved and the butter has melted (3-5 minutes). Whisk the whole eggs and yolks together in a bowl, then, over a very low heat, slowly add to the berry mixture. Once incorporated, increase the heat and cook, stirring constantly, for 5-8 minutes until thick. Pass through a sieve into a small pan; set aside.

    3. For the meringue, whisk the egg whites to soft peaks in a large, clean bowl, then add the sugar, 1 tbsp at a time, whisking constantly (you don’t need to wait long between each addition). Add the cornflour and whisk until the mixture is shiny and stiff.

    4. With a serrated knife, cut away the overhanging pastry from the tart to give a smooth edge. Put the curd over a low-medium heat until steaming, stirring continuously. Fill the pastry case with the hot curd. Spoon ¹⁄³ of the meringue on top, spreading it flat with a palette knife, ensuring you push the meringue right into the edges so they are sealed. Spread over the remaining meringue and make some swirls with the back of the spoon. Bake for 20 minutes, until the meringue is golden and crisp. Leave to rest in the tin for 30 minutes, then carefully transfer to a cooling rack and cool for a further 30 minutes.

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