“Oh just a wonderful pie, similar to lemon meringue but with a twist of its own. Well worth the extra effort.”
READY IN:
2hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 275 degrees.
  2. Mix 1 cup of sugar with the cream of tarter.
  3. Beat egg white, adding sugar slowly until thick.
  4. Butter a 10" pie plate.
  5. Cover completely with meringue mixture.
  6. Bake 1 hour, let cool in oven for 1 hour.
  7. Beat egg yolks; add 1/2 cup sugar, lemon juice and rind.
  8. Cook for 10 minutes in double broiler, until mixture thickens.
  9. Remove from heat and cool completely.
  10. Whip the cream and fold half gently into cooled lemon mixture.
  11. Gently add raspberries.
  12. Trying not to break the berries pour the lemon cream mixture into the meringue shell and cover with the remaining cream.
  13. Cover and refrigerate for 24 hours.

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