Pink-Lemonade Meringue Pie


If you like pink lemonade, you'll love this summertime pie! The meringue is light and fluffy, and the filling is reminiscent of classic lemon meringue pie filling. The tanginess of the lemon helps cut through the sweetness, which makes the pie even more refreshing. Enjoy chilled or at room temperature as a light, summer dessert.

Prep Time:
55 mins
Additional Time:
4 hrs 5 mins
Total Time:
5 hrs
12 slices
Nutrition Profile:



  • 1 cup all-purpose flour

  • ½ teaspoon salt

  • 6 tablespoons cold unsalted butter, cut into chunks

  • 4 tablespoons ice water

Filling & Meringue

  • 1 ½ cups fresh raspberries

  • 3 large eggs, separated

  • 1 tablespoon lemon zest

  • ¾ cup sugar plus 1/3 cup, divided

  • cup cornstarch

  • ¼ teaspoon salt plus a pinch, divided

  • 1 cup boiling water

  • ½ cup lemon juice

  • 2 teaspoons butter

  • ¼ teaspoon cream of tartar

  • 1 teaspoon vanilla extract


  1. To prepare crust: Place flour, 1/2 teaspoon salt and cold butter chunks in a food processor. Pulse until the butter forms pebble-size pieces. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk; wrap in plastic and refrigerate for at least 1 hour. Remove from the refrigerator about 15 minutes before rolling out.

  2. Preheat oven to 375 degrees F.

  3. Lightly dust a clean surface with flour. Roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan (not deep-dish). Press the dough into the bottom and up the sides of the pan. Fold under the excess dough and flute or trim with scissors and crimp. Prick the crust several times with a fork; line with parchment paper or foil and cover with pie weights (or dry beans).

  4. Bake the crust for 15 minutes. Remove the weights and paper (or foil) and continue baking until the crust is golden, 8 to 12 minutes more. Let cool completely on a wire rack, about 1 hour.

  5. Meanwhile, prepare filling: Place raspberries in a mini food processor and puree. Transfer to a fine-mesh sieve and, working over a small bowl, press on the raspberries with a rubber spatula until just the seeds remain. Discard the seeds and set the raspberry puree aside.

  6. Whisk egg yolks and lemon zest together in a small bowl. Set near the stove.

  7. Whisk 3/4 cup sugar, cornstarch and 1/4 teaspoon salt in a medium heavy saucepan. Whisk in boiling water, lemon juice and the reserved raspberry puree. Place the saucepan over medium heat and bring to a boil, whisking frequently, until the mixture is the consistency of pudding, about 10 minutes. Remove from heat.

  8. Add 1 tablespoon of the hot lemon mixture into the egg yolks and whisk until smooth. Repeat a few more times until the yolks are tempered. Using a rubber spatula, scrape the yolk mixture into the pan and whisk until smooth. Cook over medium-low heat until combined and thickened, about 2 minutes. Remove from heat and add butter, stirring until melted. Cover and keep warm.

  9. Beat egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and the remaining pinch of salt; beat on high speed until soft peaks form. Slowly add the remaining 1/3 cup sugar and beat until the mixture holds stiff shiny peaks. Beat in vanilla.

  10. Pour the filling into the cooled crust. Immediately spread the meringue over the filling all the way to the edge of the crust. Make decorative peaks, if desired, with an offset spatula or knife.

  11. Bake the pie until the top is lightly browned, about 15 minutes. Cool completely on a wire rack, about 3 hours, before slicing.


Equipment: 9-inch pie pan (not deep-dish)

To make ahead: Refrigerate dough (Step 1) for up to 3 days. Cover and refrigerate pie for up to 3 days.

Nutrition Facts (per serving)

207 Calories
8g Fat
32g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 207
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 1g 5%
Total Sugars 19g
Added Sugars 12g 24%
Protein 3g 6%
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 64mg 21%
Vitamin A 270IU 5%
Vitamin C 8mg 9%
Folate 42mcg 10%
Sodium 178mg 8%
Calcium 16mg 1%
Iron 1mg 4%
Magnesium 8mg 2%
Potassium 75mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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