A creamy, tangy filling with a fluffy meringue topping and a crisp, buttery crust.
This Meyer Lemon Raspberry Meringue Slab Pie combines the tangy sweetness of Meyer lemons with the vibrant taste of raspberries, all topped with a fluffy meringue. It's a refreshing twist on the classic lemon meringue, perfect for serving a crowd.
Why you'll want it now, The perfect combination of tart, sweet, and creamy, with a light, airy meringue.
Why this recipe works
Using Meyer lemons adds a floral sweetness that pairs perfectly with the tart raspberries. The slab pie format makes it easy to serve and the meringue adds a light, airy finish.
Equipment
12 x 9 in (30 x 23 cm) baking sheet
Mixing bowls
Whisk
Rolling pin
Saucepan
Stand mixer with whisk attachment
Rubber spatula
How to make it
Preheat your oven to 375°F (190°C).
In a bowl, combine flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough holds together.
Roll out the dough to fit the 12 x 9 in (30 x 23 cm) baking sheet. Press the dough into the pan and trim the edges. Prick the bottom with a fork.
Bake the crust for 15 minutes or until lightly golden. Cool on a wire rack.
For the filling, whisk together sugar, cornstarch, and salt in a saucepan. Gradually stir in water, lemon juice, and zest. Cook over medium heat until thickened, stirring constantly.
Remove from heat and whisk in egg yolks one at a time. Fold in raspberries and pour the filling into the crust.
For the meringue, beat egg whites and cream of tartar in a stand mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Spread the meringue over the filling, sealing the edges. Bake for 10 minutes or until the meringue is golden brown.
Cool completely and then chill for at least 2 hours before serving.
Enjoy a slice of this tangy, sweet slab pie with family and friends.
How you'll know it's ready
You'll know it's ready when the meringue is golden brown and the filling is set with a slight jiggle.
Convection oven? (and if you don't have one)
The written temperature is perfect for standard ovens. If using a convection oven, lower the temperature by 25°F and check a few minutes early.
Frosting, filling & glaze notes
The meringue should form stiff peaks that hold their shape when lifted.
Troubleshooting
If the crust is too crumbly, add a bit more ice water.
If the filling is runny, cook it longer until it thickens.
If the meringue doesn't form peaks, ensure the bowl and whisk are completely clean and free of grease.
If the meringue weeps, ensure it's sealed to the edges of the crust.
Storage
Store in the refrigerator for up to 3 days, covered lightly with plastic wrap.
Make ahead
The crust and filling can be made a day ahead and stored separately. Assemble and bake the meringue before serving.
Variations
Swap raspberries for blueberries for a different berry twist.
Add a teaspoon of vanilla extract to the meringue for extra flavor.
Use regular lemons if Meyer lemons are unavailable.
Frequently asked questions
Can I use frozen raspberries?
Yes, but thaw and drain them first to prevent excess moisture.
How do I prevent the meringue from shrinking?
Ensure the meringue is spread to the crust's edge to seal the filling.
Can I make this with a different citrus?
Yes, try lime or orange for a unique flavor.
What's the best way to cut the pie?
Use a sharp knife dipped in hot water for clean slices.
Nutrition Facts
Per serving: 1 slice (85 g)
Calories250
Total Fat12 g
Saturated Fat7 g
Cholesterol50 mg
Sodium110 mg
Total Carbohydrate34 g
Dietary Fiber1 g
Total Sugars22 g
Protein3 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
