Nuland recipes - Individual Raspberry-Lemon Cream Pies

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An airy meringue shell cradles layers of lemon filling, raspberries and whipped cream in this melt-in-your-mouth dessert. Because these meringues won't weep or deflate, they can be preapred up to 3 days ahead. Make sure to store them in an airtight container at room temperature.

CMN 2006: We loved this recipe! The second time I made it, I tripled the meringue part of the recipe so as to have less waste of egg whites. If you do this however, keep in mind that it will take longer to add the sugar and get the meringue whipped up to glossy peaks. I was able to fit them on two baking sheets, but they also took longer to bake (switch pans halfway through). I've never used raspberries as the topping - only strawberries, and I've skipped using the Topping recipe and just gone with Redi-Whip (can).

Ingredients:
MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
Dash salt
1/8 teaspoon vanilla extract
3/4 cup sugar

FILLING
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
8 egg yolks
1/2 cup lemon juice
2 teaspoons grated lemon peel
2 cups raspberries

TOPPING
1/2 cup whipping cream
2 teaspoons sugar
1/4 teaspoon vanilla extract

Directions:
1. Heat oven to 225°. Line 2 baking sheets with parchment paper.

2. In large bowl, beat egg whites, cream of tartar and dash salt at medium speed until frothy. Gradually increase speed to medium-high; beat until soft peaks form. Beat in 1/8 teaspoon vanilla. With mixer running, slowly beat in sugar in steady stream until glossy stiff peaks form (it will take 2 to 3 minutes).

3. Spoon meringue into 8 mounds on baking sheets. With back of spoon, form indentation for filling, spreading each meringue to about 4 inches. Bake 2 hours or until meringues are dry and firm to the touch. Cool on wire rack. Store in airtight container. (Meringues can be made up to 3 days ahead. Store in airtight container.)

4. In large saucepan, whisk together 2/3 cups sugar, cornstarch and 1/4 teaspoon salt. Bring to a full boil over medium-high heat, whisking constantly. Reduce heat to medium; boil and whisk 2 minutes.

5. Remove from heat. While whisking constantly, slowly add egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly. (Mixture will be very thick.) Remove from heat; whisk in lemon juice and lemon peel. Pour mixture into medium bowl; place plastic wrap directly on surface to keep skin from forming. Cool to room temperature. (Filling can be made up to 1 day ahead. Store in refrigerator.)

6. In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spoon filling into meringue shells; sprinkle with raspberries. Spoon topping in center of berries. Serve immediately.

8 servings. Per Serving: 315 calories, 11.5 g total fat (5.5 g saturated fat), 6.5 g protein, 49 g carbohydrate, 230 mg cholesterol, 170 mg sodium, 2 g fiber.