Directions: |
Directions:Place raspberries on large platter to thaw, about 1 hour. When thawed, place in strainer over bowl to collect juices.
Bake pie crust, using 9-in tart pan with removable bottom or 9-in glass pie plate. Cool on rack for 15 min.
In a 2 qt. saucepan, mix 1/4 cup sugar and 2 tbsp. 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 min. Spread in crust.
In a 2 qt. saucepan, mix 1 cup sugar, 2 tbsp. cornstarch, the flour and 1/4 tsp. salt. Gradually stir in 1 1/2 cups water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 min. 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 min. stirring constantly. Remove from heat. Add butter; stir until melted. Let stand 10 min.
Meanwhile, heat oven to 350ºF. In 1 qt saucepan, mix 1/3 cup sugar and 1 tbsp. cornstarch. Stir in 1/3 cup water; cook and stir over medium heat until thickened. Cool completely by placing in freezer about 15 min. In small bowl, beat egg whites and 1/8 tsp. salt with electric mixer on high speed until soft peaks form. Add the 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 20-25 min. or until meringue reaches 160ºF. Cool 2 hours; refrigerate until serving time. Remove side of pan. Cover and refrigerate any remaining tart.
Note: egg whites will really fluff up during beating if you let them stand at room temp for about 30 min. first. |
This recipe for Raspberry-Lemon Meringue Tart is from