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