Description
Lemon Berry Meringue Pie brings together the tangy brightness of lemon filling with a fluffy, berry-infused meringue on a buttery, flaky crust. It’s a stunning dessert, perfect for impressing guests or treating yourself! The combination of sweet, tart, and light textures makes this pie a standout. Follow this easy recipe for a dessert that will become a favorite.
Ingredients
Scale
- For the Lemon Filling:
- 1 ½ cups granulated sugar
- 7 tablespoons tapioca starch or Clearjel
- ½ cup lemon juice
- 1 ½ cups water
- Zest of one lemon
- Dash of salt
- 4 egg yolks, beaten
- 2 tablespoons butter
- For the Berry Meringue:
- 4 egg whites (room temperature)
- 1 cup granulated sugar
- 2 tablespoons berry powder (black raspberry, red raspberry, or blueberry)
- 2 teaspoons cornstarch
- Dash of salt
- For the Pie Crust:
- 1 cup flour
- ½ cup cold butter, cut into pieces
- 1 tablespoon sugar
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cold water
Instructions
- Prepare the Pie Crust:
Preheat oven to 350°F (175°C). Mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Stir in cold water to form dough. Roll out dough, transfer to a 9-inch pie plate, trim, and crimp the edges. Prick the bottom with a fork, cover with foil, fill with pie weights or beans, and bake for 15-20 minutes. Remove weights and bake for another 6-7 minutes. Cool. - Make the Berry Meringue:
In a large bowl, combine egg whites, sugar, cornstarch, berry powder, and salt. Beat on low for 5-6 minutes, then on high until stiff peaks form (about 7 minutes). Set aside. - Prepare the Lemon Filling:
Combine sugar, tapioca starch, water, lemon juice, zest, and salt in a saucepan. Cook over medium heat until thick and steamy. Temper the beaten egg yolks by adding a small amount of the hot mixture, then return to the saucepan and cook for 2-3 minutes. Stir in butter. Pour the filling into the cooled pie crust. - Assemble the Pie:
Spread the prepared berry meringue evenly over the lemon filling, making sure it touches the edges of the crust. Bake at 350°F for 7-10 minutes until lightly browned. Cool and refrigerate.
Notes
- Berry Powder: Black raspberry, red raspberry, or blueberry powders all work wonderfully for flavoring the meringue.
- Cornstarch vs. Tapioca: Tapioca starch or Clearjel provides better stability for the filling. Cornstarch may cause the filling to become runny after a day.
- Gluten-Free Crust: Substitute with a gluten-free flour mix (1:1) and roll the dough between parchment paper to handle it easily.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: ~310
- Sugar: ~40g
- Cholesterol: ~90mg