This raspberry-lemon cream pie is my twist on a classic Lemon Meringue Pie. I love the flavors of raspberry and lemon together. I make things my own all the time, that's what makes it a KendellKreation!
Raspberry-Lemon Cream Pie Components
There are 3 components that you need to bring this beautiful raspberry-lemon cream pie together. Lemon Curd, Raspberry & Rosé Compote, and Fresh Meringue. You will also need a baked off pie crust.
You could also build this as a traditional pie by blind baking your pie crust with some pie weights in it or beans. But mine became a happy accident when I didn't have those things and I tried baking my crust off in a pie plate anyway. But I'm not mad about it because it still came out pretty and fantastic.
You can make you lemon curd and pie crust up to 2 days before. But save the Raspberry & Rosé Compote for up to the night before and the Meringue for just before serving.
Building your pie in a cup
I start with a layer of Raspberry & Rosé Compote, top with some pie crust bits and then some lemon curd. Keep layering until your glass is full and then top with the meringue. The most fun part is lighting it on fire when it's all done!
Ok, ok, were not actually lighting it on fire, but you do get to use a torch! It's quite simply the best part of making a meringue. Toasting it up to the perfect golden brown will have all your campfire memories flooding back.
For this recipe, you will be using a double boiler. That means you need a bowl that will fit over a small pot or saucepan that has simmering water in the bottom. If you have one of the fancy pots that already does the job, USE THAT. If not a stainless steel bowl over a small pot of water does the trick.
📖 Recipe
Raspberry-Lemon Meringue Pie in a Cup
This is my take on a classic lemon meringue pie, I love taking things and making them a KendellKreation.
Ingredients
Lemon Curd
- 1 cup Lemon Juice
- 3 Eggs
- 3 Egg Yolks
- ¾ cup Sugar
- ½ cup Unsalted Butter, room temperature
Raspberry & Rosé Compote
- 1 cup Rosé
- ½ cup Sugar
- ½ cup Water
- 3 cup Raspberries
Pie Crust
- 1 ¼ cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- 8 tablespoons Unsalted Butter, diced
- ¼ cup Ice Cold Water
Meringue
- 3 Egg Whites, room temperature
- 1 cup Sugar
- 2 tablespoons Corn Syrup
- ¼ cup Water
- ⅛ teaspoon Kosher Salt
Instructions
Lemon Curd
- In a medium stainless steel bowl stir together the lime juice, eggs, egg yolks, and sugar together.
- Set bowl over your double boiler with gently simmering water (do not allow bottom of the bowl to touch the water). Whisk until the mixture thickens and the foam dissipates. The whisk should leave a path when lifted from curd, it will take about 10-15 minutes.
- Add the butter to the curd, one tablespoon at a time, completely blending each piece between additions.
- Strain curd into a bowl thru a fine-mesh sieve.
- Press plastic wrap directly onto surface and chill until completely cool, about 2 hours.
- This can be made 2 days ahead. Refrigerate until needed.
Raspberry & Rosé Compote
- Bring Rosé, sugar, and ½ cup water to a simmer in a medium saucepan over high heat; reduce heat to low and simmer until reduced by ½.
- Cool and pour over 3 cups raspberries. Gently fold to coat.
Pie Crust
- In the bowl of a stand mixer, add the flour, salt, and diced butter.
- Blend on low speed for 2-3 minutes until the butter has been worked into the flour and is small and pebble-like. With the mixer running, add in the water and mix for about 20-30 seconds until the dough comes together and completely released from the sides of the bowl.
- Turn out the dough from the mixing bowl and wrap in plastic wrap; chill for at least 30 minutes.
- Preheat oven to 400 degrees.
- Roll out dough on a well-floured surface to about ¼ inch thick.
- Blind bake on a sheet pan.
- Bake until crisp 12-15 minutes.
Meringue
- Stir sugar, corn syrup, and ¼ cup water together in a medium saucepan over medium-low heat until sugar dissolves.
- Using a candy thermometer increase heat to medium-high and boil until the thermometer reads 238°, 6-8 minutes. Remove pan from heat.
- While your sugar cooks, beat the room temp egg whites in a stand mixer until soft peaks form. Add salt and beat until mixed.
- Slowly pour the hot sugar syrup down the side of the mixing bowl into the egg whites and beat until the meringue is firm and glossy. Beat until cool, about 4 minutes.
Assembly
- Build your pie in a cup by layering the raspberry compote, pie crust, and lemon curd until your glass is full.
- Finish with the curd and refrigerate until set up to 3 hours.
- Top with meringue and torch until well toasted. Enjoy.
Notes
If you want to make it a traditional pie, blind bake your crust weighted down by beans or pie weights. Fill the baked crust with the raspberry compote and top with lemon curd. Let set 3 hours, top with meringue and more berries. Torch meringue and enjoy!
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
MORE OF MY RECIPES HERE!
Get my NEW e-Cookbook here!! ⬇️
_
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!
Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.
Leave a Reply