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Raspberry-Lemon Meringue Tart

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By Pillsbury Kitchens
Updated Dec 22, 2009
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Lovely to look at and luscious to eat…and not much effort to make. It’s a fantastic finish to any meal.

Raspberry-Lemon Meringue Tart

  • Prep Time 60 min
  • Total 4 hr 0 min
  • Ingredients 18
  • Servings 8
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Ingredients

Raspberry Filling

  • 1 bag (12 oz) frozen whole raspberries
  • 1/4 cup sugar
  • 2 tablespoons cornstarch

Crust

Lemon Filling

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 egg yolks, beaten
  • 1 tablespoon grated lemon peel
  • 1/3 cup lemon juice
  • 1 tablespoon butter or margarine

Meringue

  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 3 egg whites
  • 1/8 teaspoon salt

Instructions

  • Step 
    1
    Place raspberries on large platter to thaw, about 1 hour. When thawed, place in strainer over bowl to collect juices.
  • Step 
    2
    Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Cool on cooling rack 15 minutes.
  • Step 
    3
    In 2-quart saucepan, mix 1/4 cup sugar and 2 tablespoons cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup; gradually add raspberry liquid to sugar mixture. Cook over medium heat, stirring constantly, until thickened. Gently fold in raspberries. Cool 10 minutes. Spread in crust.
  • Step 
    4
    In 2-quart saucepan, mix 1 cup sugar, 2 tablespoons cornstarch, the flour and 1/4 teaspoon salt. Gradually stir in 1 1/2 cups water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 minute longer. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten egg yolks; mix well. Gradually stir egg mixture back into hot mixture. Stir in lemon peel and juice. Cook over medium heat about 5 minutes, stirring constantly. Remove from heat. Add butter; stir until melted. Let stand 10 minutes.
  • Step 
    5
    Meanwhile, heat oven to 350°F. In 1-quart saucepan, mix 1/3 cup sugar and 1 tablespoon cornstarch. Stir in 1/3 cup water; cook and stir over medium heat until thickened. Cool completely by placing in freezer about 15 minutes. In small bowl, beat egg whites and 1/8 teaspoon salt with electric mixer on high speed until soft peaks form. Add cooled cornstarch mixture, beating on medium speed until stiff peaks form. Carefully pour hot lemon filling over raspberry mixture in crust. Gently spread meringue over filling. Bake 20 to 25 minutes or until meringue reaches 160°F. Cool 2 hours; refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.

Nutrition

360 Calories
9g Total Fat
4g Protein
64g Total Carbohydrate
42g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
80
Total Fat
9g
15%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
280mg
12%
Potassium
110mg
3%
Total Carbohydrate
64g
21%
Dietary Fiber
3g
12%
Sugars
42g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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