Luscious Raspberry Lemon Meringue Pie in a Cup: A Deconstructed Dessert Delight

Welcome to KendellKreations, where classic recipes get a fresh, imaginative spin! This vibrant Raspberry Lemon Meringue Pie in a Cup is my personal take on the beloved Lemon Meringue Pie. I’ve always adored the bright, zesty notes of lemon, and when paired with the sweet-tart essence of fresh raspberries, it creates an irresistible symphony of flavors. This deconstructed dessert isn’t just delicious; it’s a feast for the eyes and a truly enjoyable project for any home baker looking to elevate their dessert game. Get ready to impress with this elegant yet fun-to-make treat!

Crafting the Perfect Raspberry Lemon Meringue Pie: Essential Components

Bringing this stunning Raspberry Lemon Meringue Pie in a Cup to life involves four key components: a silky smooth Lemon Curd, a vibrant Raspberry & Rosé Compote, a cloud-like Fresh Meringue, and a perfectly crisp Pie Crust. Each element contributes its unique texture and flavor, culminating in a harmonious and utterly delightful dessert.

While this recipe guides you through building a charming “pie in a cup,” offering individual portions that are both beautiful and convenient, it’s also wonderfully adaptable. You can certainly assemble this as a traditional pie by blind baking your pie crust in a pie plate, using pie weights or dried beans to prevent shrinkage. My initial venture into the “pie in a cup” concept was a happy accident born from not having pie weights on hand, but the results were so fantastic and visually appealing that I’ve embraced it wholeheartedly. Whether you opt for cups or a classic pie, the flavors remain undeniably spectacular.

For maximum convenience and freshness, plan your preparation wisely. The delicious lemon curd and the pie crust can be prepared up to two days in advance, allowing you to spread out your baking tasks. The raspberry & rosé compote is best made the night before, giving the flavors time to meld. However, save the creation of the fresh meringue for just before serving to ensure it retains its glorious, airy texture and toasts beautifully.

Silky Smooth Lemon Curd

The heart of our raspberry lemon pie is a rich, tangy lemon curd. Achieving its signature smooth texture requires a gentle cooking method. You’ll be using a double boiler, which is essentially a bowl set over a simmering pot of water. This indirect heat prevents the eggs from scrambling and allows the curd to thicken gradually and evenly. If you’re fortunate enough to own a dedicated double boiler pot, now is its time to shine! Otherwise, a heat-proof stainless steel bowl placed snugly over a small saucepan of gently simmering water will do the trick perfectly. Remember, the bottom of the bowl should not touch the simmering water. Whisk continuously until the mixture thickens to a luscious consistency, leaving a clear path when you lift the whisk.

Vibrant Raspberry & Rosé Compote

Adding a sophisticated layer of fruitiness, the raspberry & rosé compote introduces a delightful depth of flavor and a beautiful color contrast. The rosé is simmered with sugar and water until reduced by half, concentrating its delicate notes. This reduction is then cooled and gently folded over fresh raspberries, creating a compote that is both subtly alcoholic and intensely fruity. The freshness of the raspberries is preserved, offering bursts of natural sweetness and tartness that perfectly complement the lemon.

Crisp & Buttery Pie Crust

Even in a deconstructed pie, the crust plays a crucial role, providing a delightful textural contrast. Our pie crust recipe calls for cold butter and ice-cold water, essential for achieving that desirable flaky texture. Once the dough comes together, a brief chilling period allows the gluten to relax, making it easier to roll out. For the “pie in a cup” presentation, the crust is blind-baked on a sheet pan and then broken into delicious, buttery bits. These golden, crisp pieces add a wonderful crunch to each layered spoonful.

Cloud-Like Meringue

The crowning glory of this dessert is the fresh meringue, whipped to perfection and then toasted. This recipe utilizes the Italian meringue method, where a hot sugar syrup is slowly poured into whipping egg whites. This technique results in a very stable, glossy, and silky meringue that holds its shape beautifully. The magic truly happens when you bring out the kitchen torch! Toasting the meringue creates those iconic golden-brown peaks, releasing a subtle caramelized aroma that evokes campfire memories and adds an incredible visual appeal to your finished dessert. It’s a fun and dramatic step that always garners admiration!

Building Your Deconstructed Raspberry Lemon Meringue Pie in a Cup

Assembling these individual pies is a joyous process, allowing you to showcase the beautiful layers. Begin with a generous spoonful of the delightful Raspberry & Rosé Compote at the bottom of your chosen serving glass. Follow this with a scattering of crunchy pie crust bits, adding a textural surprise. Next, gently spoon a layer of the smooth, zesty lemon curd. Continue this layering process – compote, crust, curd – until your glass is wonderfully full, creating an inviting mosaic of colors and textures. The final flourish comes with a generous dollop of the freshly prepared meringue.

Now for the most exciting part, the grand finale! While we’re not actually setting anything ablaze in a dangerous way, you absolutely get to use a kitchen torch! This step is incredibly satisfying and transforms the soft white meringue into beautifully toasted, golden peaks. The gentle heat from the torch caramelizes the sugar on the surface, adding a subtle depth of flavor and a visually stunning finish. It’s a delightful moment that will undoubtedly evoke warm memories of toasted marshmallows around a campfire. Get ready for ooohs and aahhhs!

Remember, the beauty of a deconstructed dessert lies in its presentation. Choose clear glasses or jars to highlight the distinct layers, making each serving a miniature work of art. This Raspberry Lemon Meringue Pie in a Cup is not just a dessert; it’s an experience, from the vibrant flavors on your palate to the visual delight of its artful construction.

📖 Recipe

Raspberry-Lemon Meringue Pie in a Cup

This is my take on a classic lemon meringue pie, I love taking things and making them a KendellKreation.

Ingredients

Lemon Curd

• 1 cup Lemon Juice
• 3 Eggs
• 3 Egg Yolks
• ¾ cup Sugar
• ½ cup Unsalted Butter, room temperature

Raspberry & Rosé Compote

• 1 cup Rosé
• ½ cup Sugar
• ½ cup Water
• 3 cup Raspberries

Pie Crust

• 1 ¼ cups All-Purpose Flour
• 1 teaspoon Kosher Salt
• 8 tablespoons Unsalted Butter, diced
• ¼ cup Ice Cold Water

Meringue

• 3 Egg Whites, room temperature
• 1 cup Sugar
• 2 tablespoons Corn Syrup
• ¼ cup Water
• ⅛ teaspoon Kosher Salt

Instructions

Lemon Curd

1. In a medium stainless steel bowl stir together the lemon juice, eggs, egg yolks, and sugar together.
2. Set bowl over your double boiler with gently simmering water (do not allow bottom of the bowl to touch the water). Whisk until the mixture thickens and the foam dissipates. The whisk should leave a path when lifted from curd, it will take about 10-15 minutes.
3. Add the butter to the curd, one tablespoon at a time, completely blending each piece between additions.
4. Strain curd into a bowl thru a fine-mesh sieve.
5. Press plastic wrap directly onto surface and chill until completely cool, about 2 hours.
6. This can be made 2 days ahead. Refrigerate until needed.

Raspberry & Rosé Compote

1. Bring Rosé, sugar, and ½ cup water to a simmer in a medium saucepan over high heat; reduce heat to low and simmer until reduced by ½.
2. Cool and pour over 3 cups raspberries. Gently fold to coat.

Pie Crust

1. In the bowl of a stand mixer, add the flour, salt, and diced butter.
2. Blend on low speed for 2-3 minutes until the butter has been worked into the flour and is small and pebble-like. With the mixer running, add in the water and mix for about 20-30 seconds until the dough comes together and completely released from the sides of the bowl.
3. Turn out the dough from the mixing bowl and wrap in plastic wrap; chill for at least 30 minutes.
4. Preheat oven to 400 degrees.
5. Roll out dough on a well-floured surface to about ¼ inch thick.
6. Blind bake on a sheet pan.
7. Bake until crisp 12-15 minutes.

Meringue

1. Stir sugar, corn syrup, and ¼ cup water together in a medium saucepan over medium-low heat until sugar dissolves.
2. Using a candy thermometer increase heat to medium-high and boil until the thermometer reads 238°, 6-8 minutes. Remove pan from heat.
3. While your sugar cooks, beat the room temp egg whites in a stand mixer until soft peaks form. Add salt and beat until mixed.
4. Slowly pour the hot sugar syrup down the side of the mixing bowl into the egg whites and beat until the meringue is firm and glossy. Beat until cool, about 4 minutes.

Assembly

1. Build your pie in a cup by layering the raspberry compote, pie crust, and lemon curd until your glass is full.
2. Finish with the curd and refrigerate until set up to 3 hours.
3. Top with meringue and torch until well toasted. Enjoy.

Notes

For those who prefer a more traditional presentation, this recipe can easily be adapted into a classic Raspberry Lemon Meringue Pie. Begin by blind baking your pie crust in a standard pie plate, ensuring it’s weighted down with beans or pie weights to maintain its shape and prevent bubbling. Once baked and cooled, fill the crisp crust with a generous layer of the luscious raspberry compote, followed by the smooth lemon curd. Allow the pie to chill and set for at least 3 hours in the refrigerator. Just before serving, crown it with the airy meringue and decorate with a few extra fresh raspberries. Finish by gently toasting the meringue with your kitchen torch until beautifully golden brown. Serve chilled and savor every bite of this classic dessert with a delightful twist!

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

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Explore More KendellKreations Recipes!

If you’ve enjoyed crafting this Raspberry Lemon Meringue Pie, I invite you to delve into my other unique culinary creations. Each recipe is designed to bring joy and deliciousness to your kitchen, making every meal a special KendellKreation. Here are a few more favorites to inspire your next cooking adventure:

• Quick Peach Jam
• Beef Kefta and Tahdig Rice
• Peaches & Cream Cheesecake
• “Cleaned Up” Chicken Parmesan

And for even more weeknight meal ideas and culinary inspiration, don’t forget to grab my NEW e-Cookbook!

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My Go-To Kitchen Tools: Essentials for Every Home Chef

A well-equipped kitchen is the secret ingredient to enjoyable and efficient cooking. Over my years of creating and experimenting, I’ve gathered a collection of tools that have truly become indispensable. Think of this as my personal “Oprah moment” – “You get a great tool, and YOU get a great tool!” These aren’t just gadgets; they’re investments that enhance your culinary experience and stand the test of time. Discover my tried-and-true favorites that make every cooking session a breeze:

These Rösle Silicone Tongs are definitely an investment, but worth every penny. Their robust build ensures they’ll last a lifetime, and the ergonomic design with soft-grip handles significantly reduces hand strain, which is crucial for someone who cooks as much as I do. I rely on them so much that I have four sets in my kitchen!

For all your baking and roasting needs, these Nordic Ware Sheet Pans are simply the best. Every kitchen should ideally have at least two sets of these versatile pans. They heat evenly and are incredibly durable, making them perfect for everything from roasting vegetables to baking cookies. I personally keep at least four of each size on hand!

If you don’t own a pressure cooker yet, you absolutely NEED one! This Fagor pressure cooker is my top recommendation. It operates on the same brilliant concept as the popular “Instant Pot” but, in my experience, is even more user-friendly. It will quickly become your best friend in the kitchen, drastically cutting down cooking times for stews, braises, and grains.

The importance of a sharp knife in the kitchen cannot be overstated; it’s a matter of both efficiency and safety. These Japanese steel “Shun” knives are my absolute favorite. This starter set is a fantastic foundation to build upon. Once you experience the precision and effortless slicing, you’ll fall in love and want to expand your collection for years to come.

My Scanpan 11″ skillet is my ultimate workhorse in the kitchen. It’s the perfect size for almost any cooking task, from searing proteins to sautéing vegetables, and at $99, it offers incredible value. Scanpan is renowned worldwide for healthy cooking, featuring a proprietary ceramic titanium coating that provides exceptional durability while allowing you to cook with significantly less fat and oil. This unique coating is exclusive to Scanpan, and I could genuinely talk all day about my passion for these pans. Feel free to message me if you’d like more in-depth information! You can also find other essential sizes like the 8″ & 10″ Skillet set or the individual 8″ Skillet. And since I tend to cook in larger quantities, the 12.5″ is another absolute favorite!

Having a high-quality olive oil readily available is paramount. This giant vat of olive oil is my preferred choice for its quality and value. I conveniently decant it into a smaller bottle that sits on my counter for easy access. Alternatively, you can use this handy spigot to transform a wine bottle into an elegant olive oil dispenser!

Hands down, the Tovolo jar scraper has to be my single most cherished kitchen tool, and undoubtedly the most used. If you’re generally not a fan of kitchen gadgets, I still insist this is a must-have, second only to a reliable wooden spoon. It excels at getting every last bit out of jars, bowls, and containers, minimizing waste and making cleanup a breeze.

A high-quality wooden spoon is truly essential for countless cooking tasks. This Olive Wood spoon is my absolute favorite, and I admit I have more than I can count. But can you ever truly have too many reliable, beautiful wooden spoons?

For precise measurements, especially in baking, a food scale is an incredibly valuable tool. This particular food scale is the one I rely on daily, offering accuracy and ease of use.

If you share my admiration for Joanna Gaines’ aesthetic and recipes, then the ‘Magnolia Table Cookbook’ is an absolute must-have for your kitchen. Get your copy HERE and dive into her heartwarming collection of dishes!

Enhance your mason jar game with this brilliant product: the Ergo Spout! It effortlessly transforms any standard mason jar into a convenient, pourable pitcher. Grab yours here. I especially love using it for storing and serving my homemade salad dressings straight from the refrigerator.