dessert
taart
citroen
meringue
frambozen
dessert
zomer
Fresh Lemon Meringue Pie with Raspberry Coulis
A delightful dessert to end your meal: a fresh lemon meringue pie with raspberry coulis. The tangy taste of the lemon pairs perfectly with the sweet meringue, and the raspberry coulis adds a fruity touch. This dessert is a true delight for your taste buds!
Prep time
60 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- For the pie crust:
- 200 grams flour
- 100 grams butter
- 50 grams sugar
- Pinch of salt
- For the lemon filling:
- 4 lemons
- 4 eggs
- 200 grams sugar
- For the meringue:
- 4 egg whites
- 200 grams sugar
- For the raspberry coulis:
- 250 grams raspberries
- 50 grams sugar
Nutrition facts
kcal
450
protein
7g
fat
18g
carbs
68g
Instructions
- 1 Start by making the pie crust. Mix the flour, sugar, butter, and a pinch of salt until smooth dough forms. Press the dough into a pie dish and bake for 20 minutes in a preheated oven at 180 degrees Celsius.
- 2 While the crust bakes, prepare the lemon filling. Zest and juice the lemons. Mix the juice and zest with the eggs and sugar, then heat gently while stirring. Pour the filling over the baked pie crust.
- 3 For the meringue, beat the egg whites until stiff peaks form. Gradually add the sugar. Spread the meringue over the lemon filling. Bake the pie for an additional 10 minutes at 180 degrees Celsius, until the meringue is golden brown.
- 4 For the raspberry coulis, puree the raspberries with the sugar. Strain the coulis to remove the seeds. Serve the pie with the raspberry coulis.
