It's been fun remaking all my bakery recipes, but today I wanted to try something new! Raspberry Meringue Pie was born because I wanted something light and airy like a lemon meringue pie with a fruity twist!
Ingredient
For the Raspberry Curd– 494 g Fresh Raspberrie– ¾ cup White Sugar– 1 tablespoon Lemon Juice– 5 Egg Yolk– ¼ teaspoon SaltFor the Meringue– 5 Egg White– 1 ½ cups White Sugar– ½ teaspoon Cream of Tartar– 1 tablespoon Corn starch
Direction
1
Separate the eggs into whites and yolks bowls and let them reach room temperature. Preheat oven to 350°F.
2
Ready the Pastry Case Roll the shortcrust pastry slightly larger than your tart case. Blind bake the pastry case for 12-15 minutes until golden.
3
Make Raspberry Puree
Mix raspberries with ¼ cup sugar and 2 tablespoons water in a saucepan. Heat on medium, stirring occasionally, until raspberries break down. They can be completely broken down with a potato masher.
4
Strain raspberry puree through a sieve into a bowl after it boils to remove the seeds. Let it cool slightly.
5
Make Raspberry Curd
Return the strained raspberry juice to the saucepan with the remaining sugar, lemon juice, and salt.
Stir and cook until thickened and large bubbles appear. Get off the heat
6
Slowly adding two tablespoons of raspberry mixture to the bowl and stirring tempers the egg yolks. Stir the yolks into the remaining raspberry mix. Pour raspberry curd into the baked pastry case and set aside.
7
Make Meringue
Whip egg whites and cream of tartar on high until soft peaks form. Add sugar one tablespoon at a time, whisking between additions.
8
Bake for 15-20 minutes until desired brown and crispy.
Transfer to the fridge after an hour of cooling from the oven. Serve after 1-2 hours of chilling. Meringue doesn't last long, so this pie is best eaten right away.