Your favorite in-flight snack gets a starring role in this sweet-tart pie. A buttery Biscoff cookie crust balances out the berry citrus filling while a toasty Lemon Swiss Meringue topping adds a touch of marshmallow-like decadence. Find more delicious pie recipes in our Artisan Pies & Tarts Special Issue!Â
Raspberry Lemon Chiffon Pie
Makes 1 (9-inch) pie
Ingredients
- 1½ cups (180 grams) crushed Biscoff Cookies
- ¼ cup (50 grams) granulated sugar
- ¼ cup (57 grams) unsalted butter, melted
- ¼ teaspoon kosher salt
- Raspberry Lemon Filling (recipe below)
- Lemon Swiss Meringue (recipe below)
- Garnish: fresh raspberries, grated lemon zest
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, stir together crushed cookies, sugar, melted butter, and salt. Press mixture into bottom and up sides of 9-inch pie plate.
- Bake for 10 minutes. Pour Raspberry Lemon Filling into prepared crust. Top with Lemon Swiss Meringue. Using a kitchen torch, brown meringue.
- Garnish with raspberries and zest, if desired.
Raspberry Lemon Filling
Makes about 1½ cups
Ingredients
- 1½ cups (255 grams) fresh raspberries, divided
- ¼ cup (50 grams) plus 1 tablespoon (12 grams) granulated sugar, divided
- ¼ cup (60 grams) water
- 2 tablespoons (4 grams) lemon zest
- 1 tablespoon (15 grams) fresh lemon juice
- ½ teaspoon (1.5 grams) kosher salt
- 2 tablespoons (18 grams) tapioca flour
- 1 tablespoon (12 grams) unflavored gelatin
- 4 large egg whites (120 grams)
Instructions
- In a small saucepan, bring ½ cup (85 grams) raspberries, ¼ cup (50 grams) sugar, ¼ cup (60 grams) water, lemon zest and juice, and salt to a boil over medium heat. Whisk in flour and gelatin; cook until thickened, 2 to 3 minutes. Let cool to room temperature.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and remaining 1 tablespoon (12 grams) sugar at high speed until soft peaks form. Fold into raspberry mixture. Fold in remaining 1 cup (170 grams) raspberries.
Lemon Swiss Meringue
Makes about 2 cups
Ingredients
- 1 cup (200 grams) granulated sugar
- 4 large egg whites (120 grams)
- 1 tablespoon (2 grams) lemon zest
Instructions
- In the top of a double boiler, whisk together all ingredients. Cook over simmering water, stirring constantly, until sugar is dissolved and a candy thermometer registers 140°F (60°C). Transfer to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until stiff and glossy peaks form, 8 to 10 minutes.
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Can this be made a day ahead? Is it then kept in the fridge?
Hi Susan,
thanks for reaching out! Yes, this can be made a day ahead and kept in the fridge- still will be great!
[…] Image and recipe by bakefromscratch […]
These have raw egg whites in the final product?
Hi Sarah,
Thank you for reaching out! No, there are no raw egg whites in the final product. The egg whites in the Lemon Swiss Meringue are cooked over simmering water, so the egg whites will not be raw. Hope this helps and happy baking!
I am confused about this filling–the egg whites are raw. There is no more baking. The merengue is fine with sugar syrup but you aren’t doing any baking or cooking for the raw whipped egg whites in the filling. It just says to fold in the raspberry jelly you made and then fresh raspberries. Is that correct?
Hi Megan,
Thank you for reaching out! The recipe, made as-is, is safe to eat. The meringue is made with shelf-stable ingredients, so there is no risk from the egg whites. Happy baking!