With a luscious tangy raspberry curd filling, nestled in crispy pastry and smothered with a billowy cloud of soft meringue, this raspberry meringue pie is an irresistible sweet treat. Perfect for afternoon tea or as a delightful family dessert, this raspberry tart is sure to be a winner.
Move over lemon meringue pie, this raspberry meringue pie has just taken over the top spot in the dessert stakes. The tartness of the raspberries pairs beautifully with the sweetness of the meringue, while the crispy pastry adds a delicious crunch to every mouthful.
There are quite a few steps to making this raspberry meringue tart, but believe me, it will be worth it for the amazing taste experience!
- Make the sweetcrust pastry (otherwise known as pate sucree).
- Make the raspberry curd filling.
- Blind-bake the pastry.
- Whisk up the meringue and spread it over the filling.
- Assemble the tart.
- Bake.
If you don't have the time to make the pastry for the raspberry meringue tart, you can simply whip up a biscuit crust by crushing a packet of biscuits and mixing them with melted butter instead, as I did with this lemon meringue pie recipe. The remaining steps will stay the same.
You could also buy a roll of frozen shortcrust pastry or a pre-baked pie crust from the supermarket.
If you don't want to take the time to make the raspberry meringue tart, the raspberry curd filling is perfect for sandwiching between a Victoria sponge cake. Just follow the steps for making raspberry curd in the recipe and let the filling cool before using it to sandwich your cake together.
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Ingredients
These ingredients are sufficient for a 9" or 10" tart. If you use a 9-inch dish the tart will be slightly deeper, and you might have a bit of pastry leftover. Leftover pastry can be rolled out and topped with jam and covered with a mixture of coconut, jam and sugar as per this recipe for coconut jam slice.
For ease of reference, I've split the ingredients into the different components.
Pastry
- Flour - this is plain or all-purpose flour. Don't use self-raising flour - we don't want the pastry to rise.
- Butter - this should be cut into cubes to make it easier to rub the butter into the flour.
- Sugar - adds a sweetness to the pastry. I used one-quarter of a cup, but you could add an extra tablespoon if you prefer a sweeter pastry.
- Egg yolk - adds richness and softness to the pastry.
- Water - this should be ice cold. A few tablespoons only - just sufficient to help the pastry come together in a soft ball.
- Salt - not pictured and optional. I always think a small amount of salt improves the flavour of the pastry.
Raspberry curd filling
- Raspberries - you can use fresh or frozen raspberries. If using frozen raspberries allow them to defrost first.
- Sugar - acts to counteract the tartness of the raspberries.
- Egg yolks - help to thicken the raspberry curd.
- Cornflour (or cornstarch) - this also helps thicken the curd.
- Butter - a small amount of butter helps the curd set.
- Lemon juice - helps the curd set and adds extra flavour.
- Water - to thin out the raspberry curd.
Meringue topping
- Egg whites - there are 4 eggs in total in this recipe. One of the yolks is used for the pastry, three yolks are used for the raspberry curd, and the 4 egg whites are used to make the meringue.
- Sugar - to sweeten and also stabilise the meringue.
- Cream of tartar - this is optional but it does help stabilise the meringue.
Instructions
I've separated the instructions into the different components. There are 21 steps in this tutorial, but most of them don't take very long. I've tried to make it as comprehensive as possible to make it easy for you to see what should happen at each step.
Pastry
You can skip these steps if you use a roll of shop-bought shortcrust frozen pastry or a pre-prepared pastry case.
Step 1: Measure the flour, sugar and salt (if using) into a mixing bowl and add the cubed butter.
Step 2: Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. You could also use a food processor for this step.
Step 3: Add the egg yolk and 4 tablespoons of cold water. Mix until the pastry comes together in a soft ball. Add extra water only if necessary to enable you to press the dough together.
Cover the dough with plastic wrap or place it in a plastic bag and put it in the refrigerator to rest for half an hour.
Raspberry curd filling
You can make the raspberry filling while the pastry is resting.
Step 4: Place the raspberries into a mixing bowl and use a stick or immersion blender to blitz them to a pulp..
Step 5: Use the back of a spoon to push the raspberry pulp through a sieve (into a bowl) to remove the seeds. Discard the seeds.
Step 6: Transfer the raspberry pulp to a saucepan and add the sugar, water and lemon juice. Stir over moderate heat until the sugar has dissolved.
Step 7: Combine the egg yolks and cornflour in a small mixing bowl. Take care to remove all the lumps.
Step 8: Stir half a cup of the hot raspberries into the egg yolk mixture, then transfer it back into the saucepan with the raspberries. This process is known as tempering and is a technique used to stabilize ingredients and prevent them from curdling or splitting when combining hot and cold ingredients.
Step 9: Add the butter and stir over moderate heat for 3 to 4 minutes until the mixture boils and thickens. You should see craters forming on top of the mixture as it boils. The mixture will thicken further on cooling.
Step 10: Remove the pan from the heat and leave to cool (with the pan lid on) for about 15 minutes. This is the consistency you are looking for. The curd should be thick and stick to the spoon.
Blind-bake the pastry
If you've bought a ready-cooked pastry shell, you can skip these steps.
If you've made your own pastry or are using shop-bought shortcrust pastry, this is how to do it.
Step 11: Roll the pastry out to a circular shape approximately one-eighths of an inch in thickness so it is large enough to line the base and sides of your baking dish.
Step 12: Line your baking dish with the pastry and prick the base of the pastry with a fork to help prevent it from rising.
Step 13: Lay a crumpled sheet of baking parchment over the pastry and pour in enough baking beads to cover the base. You could use dried beans or lentils if you don't have baking beads.
Step 14: Place the pastry case in a preheated oven (180C / 360F) for 15 minutes until the edges are starting to brown, then remove it from the oven and remove the baking parchment and beads. The base of the pastry will still be slightly damp.
Step 15: Return the pastry case to the oven and bake for a further 8 minutes or until the pastry is completely cooked through. Allow it to cool.
Meringue
Step 16: Place the egg whites in a mixing bowl and whisk until soft peaks form (3 to 4 minutes).
Step 18: Add the sugar and cream of tartar and continue to whisk until the sugar has dissolved and the meringue forms stiff peaks which hold their shape. This will take another 3 to 4 minutes.
Assemble and bake
Step 19: Spread the cooled filling onto the cooled pastry shell.
Step 20: Cover the filling with the meringue.
Step 21: Bake in a preheated oven (180C / 360F) for 8 to 10 minutes until the meringue starts to brown. Keep your eye on it so it doesn't burn.
Allow the tart to cool, then place it in the refrigerator to chill before serving.
Tips for a successful outcome
Here are my top tips to ensure your raspberry meringue pie always turns out perfectly:
- When making the pastry, have all your ingredients as cold as possible. This will ensure the butter doesn't soften too much and will result in a crispier pastry.
- When pressing the pastry into a soft ball, do not knead the pastry as this will encourage the formation of gluten, which will make the pastry tough. Just press it gently together with your fingers.
- Allow the pastry to rest for half an hour in the refrigerator before rolling it out. This will help ensure the pastry doesn't shrink as it bakes.
- Make sure you process the raspberries until they are all completely softened. This will make it easier to push them through the sieve to remove the seeds.
- It is not necessary to boil the raspberries and sugar. The temperature should be just below boiling point and the sugar should have completely dissolved.
- Use a cup to transfer some of the hot raspberries into the egg mixture, and stir the eggs as you pour in the raspberries to prevent the egg mixture from curdling.
- As soon as the eggs and raspberries have been combined, pour them back into the saucepan and mix to combine them with the raspberry curd before mixing in the butter.
- Do follow the instructions for blind-baking the pastry case. If you skip this step, the base of the pastry will not cook, and the pastry will be soggy.
- When whisking the egg whites with the sugar to form stiff peaks, you will know the mixture is thick enough when you can turn the bowl upside down without the meringue sliding out.
- The ingredients should be at room temperature before you assemble the pie.
- Take care when browning the meringue - it can go from golden brown to burned in a matter of seconds, so keep your eye on it.
- If your oven has a 'hot spot' you might find it necessary to rotate the pan while the meringue is browning so that it browns evenly all over.
Equipment
These are the main items of equipment you will need to make a raspberry meringue pie.
- Mixing bowl - this is for making the pastry. Use a large bowl so that it's easy to get your hands in without the flour going all over the table!
- If you don't want to mix the pastry by hand, you could also make the pastry in a food processor instead.
- Baking beans - for blind-baking the pastry case. I have a set of ceramic beans. You could also use lentils or dried beans. Save them for re-use in a plastic bag - they will not be suitable for eating once they've been used.
- A few small bowls - for pulping the raspberries and also for mixing the eggs and cornflour.
- Stick blender - to pulp the raspberries.
- Sieve - to press the raspberries through to remove the pips.
- Small saucepan (with lid) - for making the raspberry curd filling.
- Rolling pin - for rolling out the pastry. If you don't have a rolling pin, you can improvise and use a clean empty wine bottle instead.
- 10-inch or 25-cm diameter flan dish - if possible with a loose bottom, as this helps you remove the baked tart from the dish easily.
Storage
Store the cooked raspberry tart in the refrigerator, loosely covered with a layer of tin foil. The tart will stay fresh for 2 to 3 days.
This tart is not suitable for freezing.
FAQ
Not for this recipe, unfortunately. The raw egg whites in the meringue should be baked in the oven.
I wouldn't recommend cutting down on the sugar in the meringue as the sugar acts to stabilise the meringue. Cutting down on the sugar may cause the meringue to collapse or weep.
Yes, the raspberry curd thickened with butter and egg yolks should set nicely once chilled. The cornstarch also helps ensure the filling sets.
You can make the filling and the pastry case a day ahead, but the meringue should be freshly whipped and baked on the day of serving for best results.
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📋The recipe
Raspberry meringue pie
(Click the stars to rate this recipe)
Equipment
- Mixing bowl
- Food processor optional
- Baking beans
- 2 Small bowls
- Stick blender
- Sieve
- Small saucepan with lid
- Rolling Pin
- Flan dish 10-inch or 25-cm diameter
Ingredients
Pastry
- 1½ cups / 210 grams plain or all purpose flour
- ½ cup / 113 grams butter cubed
- ¼ cup 50 grams sugar add an extra tablespoon for a sweeter pastry
- 1 large egg yolk reserve the white for the meringue
- 5 to 6 tablespoons ice cold water sufficient to bind the dough
- ¼ teaspoon salt optional
Raspberry curd
- 2 cups / 300 grams raspberries
- ½ cup / 100 grams sugar
- 3 large egg yolks reserve the whites for the meringue
- ½ small lemon juice only
- 2 tablespoons cornflour or cornstarch
- ¾ cup / 180 ml water
- 2 tablespoons / 30 grams butter
Merinue
- 4 large egg white
- ½ cup / 100 grams sugar
- 1 teaspoon cream of tartar
Instructions
Pastry
- Measure the flour, sugar and salt (if using) into a mixing bowl and add the cubed butter.1½ cups / 210 grams plain or all purpose flour, ¼ cup 50 grams sugar, ¼ teaspoon salt, ½ cup / 113 grams butter
- Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. You could also use a food processor for this step.
- Add the egg yolk and 4 tablespoons of cold water. Mix until the pastry comes together in a soft ball. Add extra water only if necessary to enable you to press the dough together.1 large egg yolk, 5 to 6 tablespoons ice cold water
- Cover the dough with plastic wrap or place it in a plastic bag and put it in the refrigerator to rest for half an hour.
Raspberry curd filling
- You can do this step while the pastry is resting.
- Place the raspberries into a mixing bowl and use a stick- or immersion blender to blitz them to a pulp..2 cups / 300 grams raspberries
- Use the back of a spoon to push the raspberry pulp through a sieve (into a bowl) to remove the seeds. Discard the seeds.
- Transfer the raspberry pulp to a saucepan and add the sugar, water and lemon juice. Stir over moderate heat until the sugar has dissolved.½ cup / 100 grams sugar, ½ small lemon
- Combine the egg yolks and cornflour in a small mixing bowl. Take care to remove all the lumps.3 large egg yolks, 2 tablespoons cornflour or cornstarch, ¾ cup / 180 ml water
- Stir half a cup of the hot raspberries into the egg yolk mixture, then transfer it back into the saucepan with the raspberries. This process is known as tempering and is a technique used to stabilize ingredients and prevent them from curdling or splitting when combining hot and cold ingredients.
- Add the butter and stir over moderate heat for 3 to 4 minutes until the mixture boils and thickens. You should see craters forming on top of the mixture as it boils. The mixture will thicken further on cooling.2 tablespoons / 30 grams butter
- Remove the pan from the heat and leave to cool (with the pan lid on) for about 15 minutes. The mixture will thicken further on cooling.
Blind bake the pastry
- Preheat the oven to 180°C / 360°F
- Roll the pastry out to a circular shape approximately one-eighths of an inch in thickness so it is large enough to line the base and sides of your baking dish.
- Line your baking dish with the pastry and prick the base of the pastry with a fork to help prevent it from rising.
- Lay a crumpled sheet of baking parchment over the pastry and pour in enough baking beads to cover the base. You could use dried beans or lentils if you don't have baking beads.
- Place the pastry case in a preheated oven (180C / 360F) for 15 minutes until the edges are starting to brown, then remove it from the oven and remove the baking parchment and beads. The base of the pastry will still be slightly damp.
- Return the pastry case to the oven and bake for a further 8 minutes or until the pastry is completely cooked through. Allow it to cool.
Meringue
- Place the egg whites in a mixing bowl and whisk until soft peaks form (3 to 4 minutes).4 large egg white
- Add the sugar and cream of tartar and continue to whisk until the sugar has dissolved and the meringue forms stiff peaks which hold their shape. This will take another 3 to 4 minutes.½ cup / 100 grams sugar, 1 teaspoon cream of tartar
Assemble and bake
- Spread the cooled filling onto the cooled pastry shell.
- Cover the filling with the meringue.
- Bake in a preheated oven (180C / 360F) for 8 to 10 minutes until the meringue starts to brown. Keep your eye on it so it doesn't burn.
- Allow the tart to cool then place it in the refrigerator to chill before serving.
Notes
- When making the pastry, have all your ingredients as cold as possible. This will ensure the butter doesn't soften too much, and will result in a crispier pastry.
- When pressing the pastry into a soft ball, do not knead the pastry as this will encourage the formation of gluten which will make the pastry tough. Just press it gently together with your fingers.
- Allow the pastry to rest for half an hour in the refrigerator before rolling it out. This will help ensure the pastry doesn't shrink as it bakes.
- Make sure you crush the raspberries until they are all completely softened. This will make it easier to push them through the sieve to remove the seeds.
- It is not necessary to boil the raspberries and sugar. The temperature should be just below boiling point and the sugar should have completely dissolved.
- Use a cup to transfer the hot raspberries into the egg mixture, and stir the eggs as you pour in the raspberries to prevent the egg mixture from curdling.
- As soon as the eggs and raspberries have been combined, pour them back to the saucepan and mix to combine them with the raspberry curd before mixing in the butter.
- Do follow the instructions for blind-baking the pastry case. If you skip this step, the base of the pastry will not cook, and the pastry will be soggy.
- When whisking the egg whites with the sugar to form stiff peaks, you will know the mixture is thick enough when you can turn the bowl upside down without the meringue sliding out.
- The ingredients should be at room temperature before you assemble the pie.
- Take care when browning the meringue - it can go from golden brown to burned in a matter of seconds, so keep your eye on it.
- If your oven has a 'hot spot' you might find it necessary to rotate the pan while the meringue is browning so that it browns evenly all over.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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