Lemon Meringue Pie

  • Serves

    makes One 9" Pie

The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.


For the Crust

  • 1 cup flour
  • 1 tsp. salt
  • 6 tbsp. chilled butter, cut into pieces
  • 2 tbsp. chilled shortening

For the Filling

  • 12 cup sugar
  • 3 12 tbsp. cornstarch
  • Pinch salt
  • 3 tbsp. butter
  • 4 eggs, separated
  • Juice and grated zest of 2 lemons
  • Pinch cream of tartar
  • 12 cup superfine sugar
  • 1 cup fresh raspberries (optional)


Step 1

For the crust: Mix together flour and salt in a large bowl. Cut in butter and shortening with a pastry cutter or two knives until mixture resembles coarse crumbs. Sprinkle in 2–3 tbsp. ice water, knead until dough just holds together, wrap, and refrigerate for 1 hour.

Step 2

Preheat oven to 400°. Roll dough into a 12" round on a floured surface. Ease into a 9" pie pan. Prick with a fork, cover with foil, and fill with dried beans or pie weights. Bake for 10 minutes. Remove foil and beans. Bake for 10 minutes more. Set aside to cool.

Step 3

For the filling: Reduce heat to 350°. Combine sugar, cornstarch, salt, and 1½ cups water in a medium saucepan. Cook, whisking, over medium-low heat for 3 minutes, then remove from heat. Lightly beat egg yolks in a bowl, whisk in 2 tbsp. of the sugar mixture, then whisk into remaining sugar mixture. Simmer, whisking over medium-low heat, for 3 minutes; then add butter and lemon juice and zest.

Step 4

Beat egg whites in a bowl and, when frothy, add cream of tartar. Beat until soft peaks form. Add superfine sugar; beat until stiff. Scatter raspberries (if using) over crust, spoon in lemon filling, then spread meringue on top evenly to edges. Bake until brown, 15–20 minutes. Cool completely.

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