| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Desserts, Fruit | 8 | Servings | |
INGREDIENTS
| 4 | Egg whites, room temperature | |
| 1/4 | ts | Cream of tartar |
| 1 | c | Sugar |
| 4 | c | Fresh raspberies |
| 3/4 | c | Sugar |
| 2 1/2 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1/3 | c | Cold water |
| 2 1/2 | tb | Fresh lemon juice |
| 2 | ts | Lemon gelatin powder |
| 1 | tb | Unsalted butter |
| Whipped cream, for garnish |
INSTRUCTIONS
Preheat oven to 275 degrees. Lightly oil a 9-inch pie pan. Beat egg whited until foamy. Add cream of tartar and beat just until stiff. Add sugar, 1 tablespoon at a time, and beat until meringue is stiff and glossy. Place meringue in pie plate, piling it up the sides and depressing it in the center. Bake for 1 hour and 15 minutes without opening the door. Cool in oven with door slightly ajar. Prepare filling while meringue is baking. Combine 1/4 cup of the raspberries and 1/4 cup of the sugar with the cornstarch, salt, water, and lemon juice in a food processor. Mix until smooth. Scrape the mixture into a heavy saucepan and cook until thick, stirring constantly. Remove from stove; add gelatin, butter, and the remaining 1/2 cup sugar. stir until gelatin is dissolved. Set aside to cool. Spread a thin layer of this glaze over the bottom of the meringue shell. Carefully stir 2 3/4 cups raspberries into the remaining glaze. Pour over first layer. Top with remaining 1 cup of raspberries. Top with sweetened whipped cream. Recipe by: Diane Lamere Posted to MC-Recipe Digest V1 #445 by Diane Lamere <[email protected]> on Jan 29, 1997.
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