Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

Oh just a wonderful pie, similar to lemon meringue but with a twist of its own. Well worth the extra effort.

Ingredients Nutrition


  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.


Most Helpful

The filling of the pie is amazing! The meringue crust was not our favorite, but was a nice alternantive. I thought the crust was just too sweet, so maybe I can make it with less sugar. The lemon raspberry filling is completely worth the extra effort! Also, make sure to use a 10 inch pie plate or you won't need to use the entire recipe :) Made for PAC spring '11.

Chef Jean March 21, 2011

This is an easy and delicious pie that is light as a cloud, the only change I used frozen well drained strawberries in place of fresh raspberries, next time I make it I will use fresh fruit, thanks for sharing BK!...Kitten:)

Kittencal@recipezazz November 06, 2006

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