It’s been really fun remaking all my recipes from the bakery, but today I felt like doing some experimenting and developing a new recipe! I wanted something light and airy like a lemon meringue pie, but with a fruity twist, so this Raspberry Meringue Pie was born!
The principle is the same the tart raspberry is offset by the lovely, marshmallowy meringue and it’s somehow sweet and rich but also light and moreish.
Tips for making Raspberry Meringue Pie
There are quite a few parts to this recipe, but it doesn’t all have to be done at once. If you wanted to you could make the raspberry curd and the pie case ahead of time and just make thee meringue, assemble and bake on the day you are going to serve.
It really is best to eat this pie on the day of baking, soft meringue like this doesn’t keep very well and can get a bit weepy and sad if left overnight. So you have the perfect excuse to have a second (or third) slice tonight!
You can make this pie with a pre-made pie crust if you don’t fancy making pastry at home. The magic is really in the filling here. Either way, make sure your pie crust is fully baked before you put the raspberry curd in. If you only partially bake it then the moisture from the curd may stop the pastry from baking fully and you’ll end up with the dreaded soggy bottom!
How long to bake Raspberry Meringue Pie
This is really down to personal preference. If you really wanted to, you could eat this without baking and it would still be delicious. But personally I prefer to get that billowy, marshmallow-like pavlova meringue on top of my pie and for that you have to bake! I usually bake it for about 15-20 minutes which gives me a nice, toasty brown on the peaks of the meringue and keeps it soft inside, but it could easily go for 25-30 minutes or longer and have a nice crunchy top. This part is totally down to preference so you have an excuse to make this raspberry meringue pie multiple times to figure out exactly how you like it!
Important Points
Make sure to spread the meringue all the way to the edge of the pie so it is touching the pastry and sealing in the curd.
It is better to put the meringue on top while the curd is still slightly warm, this helps meld the two layers together.
It’s fine to use frozen raspberries instead of fresh, you may just need to cook them off a bit longer to remove the excess moisture.
Always add sugar to your egg whites gradually and slowly, it takes patience but it will ensure your meringue turns out beautifully smooth rather than grainy.
Raspberry Meringue Pie
Ingredients
- 1 batch Shortcrust Pastry
For the Raspberry Curd
- 494 g Fresh Raspberries
- 3/4 cup Fine Sugar
- 1 tbsp Lemon Juice
- 5 Egg Yolks
- 1/4 tsp Salt
For the Meringue
- 5 Egg Whites
- 1 1/2 cups Fine Sugar
- 1/2 tsp Cream of Tartar
- 1 tbsp Cornflour
Instructions
- Separate the eggs so the whites and yolks are in two different bowls and allow to come to room temperature
- Preheat oven to 350°F
Prepare the Pastry Case
- Roll out the shortcrust pastry until it is slightly larger than your tart case
- Blind bake the pastry case for 12-15 minutes or until starting to turn golden
Make Raspberry Puree
- Put the raspberries in a saucepan with 1/4 cup sugar and 2 tablespoons of water
- Heat over a medium heat, stirring occasionally until the raspberries break down. You can use a potato masher to break them down completely
- When the raspberry puree begins to boil, remove from the heat and strain through a sieve into a bowl to remove the seeds. Leave it to cool slightly
Make the Raspberry Curd
- Take the strained raspberry juice and pour it back into the saucepan along with the remaining sugar, lemon juice and salt
- Stir together and cook until it thickens and large bubbles begin bursting on the surface. Remove from the heat
- Slowly add two tablespoons of the raspberry mixture to the bowl with the egg yolks and stir until combined – this will temper the yolks. Then add the yolks into the remainder of the raspberry mix and stir together
- Pour the raspberry curd into the baked pastry case and set aside
Make the Meringue
- Whip the egg whites and cream of tartar on high until soft peaks form
- Gradually add the sugar, one tablespoon at a time, continuing to whip in between each addition
- When you are halfway through adding the sugar, add the cornstarch and salt. Continue to add the sugar until it's all in and the meringue is thick and glossy
- Spread the meringue mixture over the raspberry curd. Make sure you push the meringue all the way to the edges so it touches the pastry and seals in the curd. Use a knife of spatula to make peaks on top of the meringue to add texture
- Bake for 15-20 minutes or until it is as brown and crispy as you want it to be
- Remove from the oven and let cool for an hour before transferring to the fridge. Chill for 1-2 hours before serving. This pie is best eaten on the same day as meringue doesn't hold up very well over time.
