Raspberry Meringue Pie

This raspberry meringue pie recipe features a buttery shortcrust base, smooth homemade raspberry curd, and fluffy toasted meringue topping. Made with fresh raspberries and simple ingredients, it’s a perfect pie for spring and summer desserts, dinner parties, and special occasions. Includes baking tips, curd instructions, and make-ahead advice.

A vibrant raspberry curd fills a crisp shortcrust base, topped with fluffy toasted meringue. This pie delivers bold fruit flavor with an elegant finish.

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Ingredients

For the Pastry

• 1 batch shortcrust pastry (homemade or store-bought)

For the Raspberry Curd

• 494 g fresh raspberries
• ¾ cup white sugar, divided
• 1 tbsp lemon juice
• 5 egg yolks
• ¼ tsp salt
• 2 tbsp water

For the Meringue

• 5 egg whites
• 1½ cups white sugar
• ½ tsp cream of tartar
• 1 tbsp cornstarch
• Pinch of salt

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Instructions

Prepare the Pastry Case

1. Preheat the oven to 350°F (175°C).
2. Roll out the shortcrust pastry and line your tart case, trimming the edges as needed.
3. Blind bake the pastry shell for 12–15 minutes, or until lightly golden. Set aside to cool.

Make the Raspberry Puree

4. In a saucepan, combine the raspberries, ¼ cup sugar, and 2 tablespoons water.
5. Cook over medium heat, stirring occasionally, until the raspberries break down completely. A potato masher can help speed up this process.
6. Once bubbling, remove from heat and strain the mixture through a sieve to remove seeds. Let it cool slightly.

Make the Raspberry Curd

7. Return the strained raspberry puree to the saucepan. Add the remaining ½ cup sugar, lemon juice, and salt. Stir and cook over medium heat until the mixture thickens and large bubbles appear.
8. In a separate bowl, whisk the egg yolks. Slowly add 2 tablespoons of the warm raspberry mixture to the yolks, stirring constantly to temper them.
9. Pour the tempered yolks into the saucepan and stir until fully combined.
10. Cook for 1–2 more minutes, then pour the curd into the pre-baked pastry shell. Set aside.

Make the Meringue

11. In a clean bowl, whip the egg whites with cream of tartar on high speed until soft peaks form.
12. Gradually add the sugar, one tablespoon at a time, whipping thoroughly between additions.
13. Halfway through, add the cornstarch and a pinch of salt. Continue adding the sugar and whipping until the meringue is glossy and holds stiff peaks.
14. Spread the meringue over the raspberry curd, sealing it completely to the pastry edge. Use a spatula or knife to create decorative peaks.

Bake and Chill

15. Bake for 15–20 minutes, or until the meringue is golden brown and crisp on the peaks.
16. Let the pie cool at room temperature for 1 hour, then refrigerate for 1–2 hours before serving.

Note: This pie is best served the same day, as the meringue may soften over time.

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Tips

• Sealing the meringue: Be sure the meringue touches the pastry edge all around to prevent it from shrinking away during baking.
• Egg safety: Let egg whites and yolks come to room temperature before using for better volume and smoother texture.
• Prevent soggy base: Make sure the pastry shell is fully baked and cooled before adding the curd.

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Variations and Substitutions

• Frozen raspberries: Can be used if fresh raspberries are out of season. Thaw and drain well before cooking.
• Lemon raspberry twist: Increase the lemon juice to 2 tablespoons for a sharper, tarter curd.
• Mini pies: Use a muffin tin with small rounds of pastry for individual portions.

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FAQs

Can I make this pie in advance?
You can prepare the curd and pastry in advance, but it’s best to add the meringue and bake the same day you plan to serve it.

Do I need a blowtorch?
No, baking in the oven will brown the meringue. A blowtorch can be used for extra browning if desired.

Can I freeze this pie?
Freezing is not recommended, as meringue doesn’t freeze well and may become watery upon thawing.

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Serving Suggestions

• Serve chilled with extra fresh raspberries on top.
• Add a small drizzle of raspberry coulis on the plate for presentation.
• Pair with a cup of black tea or a glass of sparkling wine for a refreshing contrast.

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Why You’ll Love This Recipe

This raspberry meringue pie features a crisp base, vibrant fruit filling, and light, cloud-like topping—all made from scratch. It’s a showstopping dessert for spring and summer gatherings, yet simple enough for any baker to master.