Fall in love with Summer Pie

In the middle of summer, I was really in mood for pie. I always love the pies since I was little girl. My grandma or my mom will make those pies. It can be anything from apple to cherry to blueberry to mixed berry and to lemon meringue pie.

Lemon meringue pie is always my favorite. It can be easy or hard. It took me a lot of practice to make it into perfect pie. I did it last year and it ended really good. Now, I was thinking of add something in lemon meringue pie. I decided to add the raspberry in it.

I did everything in progress. You can find in my other blog...Fresh Lemon pie

But I will put it up again so that you will know the next....

Fresh Lemon Pie (with hint of raspberry)

1 1/2 cup of sugar
1/4 cup cornstarch
1/2 cup cold water
1/2 cup fresh squeezed lemon juice (you can add more for more flavor)
4 eggs yolks, beaten
1 1/2 cup boiling water
1 - 9 inch baked pie shell
1/4 teaspoon salt
2 tablespoon butter
1 cup of fresh raspberry or any berry
For Meringue only:
4 eggs whites
1/4 teaspoon cream of tartar
6 Tablespoon sugar

Combine sugar, cornstarch, and salt. Gradually stir in cold water and lemon juice. Blend in egg yolks; add butter and boiling water. Bring to boil, stirring constantly until mixture thickens. While it was boiling, I add the raspberry into it. (It will change the color so it won't look like lemon pie. But it came really good and looks great.) Pour into baked pie shell.

TIPS: I mixed all of the ingredient and then I pour it into the pan to bring it boil and also stir it more often.

For Meringue:
Beat egg whites until foamy; add cream tartar and 1 tablespoon of sugar at a time until whites are stiff. Put meringue on hot filling and bake at 350 F degree for 12 to 15 minutes.

The moment that I taste it, it is so good. You could taste the lemon first and then burst of raspberry. I enjoyed it a lot.

I hope you enjoyed it!