Lemon Meringue Pie with Raspberry Coulis

A quick, no-bake lemon mascot-based pie topped with toasted meringue and served with a fresh, smooth raspberry coulis.

Vegetarian Quick Dessert Lemon Raspberries

Estimated Nutrition

Calories

1422.5

kcal / serving

1422.5 kcal total

Carbs

125.8g

per serving

125.8 g total

Fat

94.2g

per serving

94.2 g total

Protein

20.4g

per serving

20.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

for the pie

tbsp

Caster Sugar

Icing Sugar

for the coulis

CondimentsSauces

tbsp

Lemon Curd

ready-made

Dairy

175

Mascarpone

Fruits

100

Raspberries

GrainsCereals

piece

Shortbread Biscuits

crushed, ready-made

Liquids

tbsp

Water

hot

Other

tsp

Honey

runny

piece

Egg Whites

free-range

Method

Combine mascarpone, 2 tbsp icing sugar, and lemon curd in a bowl.

Mix crushed biscuits with honey and press into a 5cm chef's ring.

Spoon the lemon mixture onto the biscuit base and refrigerate.

Whisk egg whites with caster sugar until glossy, stiff peaks form.

Release the pie from the ring using a mini blow torch and slide onto a plate.

Spoon meringue onto the pie and brown with the blow torch.

Blitz raspberries, 30g icing sugar, and hot water in a blender until smooth.

Pour the raspberry coulis around the pie to serve.