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A Soft Raspberry & Clouded Meringue Pie
A softly set raspberry filling, bright and delicately sharp, resting beneath a light, glossy meringue—simple in composition, yet quietly refined in every bite.
A quiet sequence, best taken without haste—each step flowing naturally into the next.
Separate the eggs, keeping the whites and yolks in clean, separate bowls. Leave them to lose their chill slightly.
Preheat the oven to 180°C (160°C fan), allowing it to settle into an even heat.
Roll the pastry to a fine thickness, just larger than your tart tin, and ease it gently into place.
Blind bake for 12–15 minutes, until the case is lightly golden and set.
In a saucepan, warm the raspberries with a portion of the sugar and a little water, stirring occasionally as they soften and release their juices.
Strain the mixture through a sieve, removing the seeds and returning the smooth purée to the pan. Allow it to cool briefly.
Place back over a medium heat, adding the remaining sugar, and cook gently until slightly thickened—around 5 minutes, just until it begins to hold.
Loosen the egg yolks with a spoonful of the warm raspberry mixture, then stir them back into the pan, cooking gently until smooth and lightly thickened.
Pour the raspberry curd into the baked pastry shell, smoothing the surface.
Whisk the egg whites with the cream of tartar until soft peaks form—light and softly structured.
Add the sugar gradually, whisking well between each addition, then fold in the cornflour to stabilise.
Spoon the meringue over the filling, easing it to the edges and shaping gentle peaks across the surface.
Return to the oven and bake for 15–20 minutes, until the meringue is pale gold with lightly crisped tips.
Allow the pie to cool for an hour at room temperature, then chill for a further 1–2 hours before serving, giving everything time to settle into place.
A few details make all the difference
01
Keep the Pastry Crisp
Roll the pastry thinly and ease it into the tin without stretching. Prick the base, line it with baking paper and use baking beans for support. Blind bake until the pastry looks dry, set and lightly golden before adding the raspberry curd.
02
Create a Silky Raspberry Curd
Press the softened raspberries thoroughly through a fine-mesh sieve to remove every seed. Temper the egg yolks with a spoonful of warm purée before returning them to the saucepan, then cook gently to prevent scrambling.
03
Build a Stable, Sealed Meringue
Whisk the egg whites to soft peaks before adding the sugar gradually. Continue until the meringue is thick and glossy, then spread it all the way to the pastry edge. This creates a seal around the raspberry filling and helps reduce shrinking during baking.
Why this recipe works
This Raspberry & Clouded Meringue Pie sits beautifully in that space. The fruit is bright and gently sharp, softened just enough with a touch of lemon, while the meringue settles over the top in soft, clouded peaks—light, glossy, and barely toasted. Together, they create something that feels composed rather than showy, a balance of freshness and indulgence that lingers just long enough to invite another slice.
Cook’s notes
Keep the texture smooth
Use fine sugar so it dissolves easily into the egg whites, giving the meringue its glossy, cloud-like finish without grain.
Let the eggs come to room temperature
Egg whites whisk more readily when not cold, creating a lighter, more stable meringue.
Seal the edges well
Ease the meringue right to the pastry edge so it meets the crust—this helps prevent any separation as it bakes.
Watch for colour, not just time
Look for a pale, even gold. Stay close; the meringue can move quickly from perfectly set to overdone.
Allow it to cool in its own time
Let the pie rest at room temperature before chilling, so the structure settles gently without cracking.
A quiet sequence, best taken without haste—each step flowing naturally into the next.
Separate the eggs, keeping the whites and yolks in clean, separate bowls. Leave them to lose their chill slightly.
Preheat the oven to 180°C (160°C fan), allowing it to settle into an even heat.
Roll the pastry to a fine thickness, just larger than your tart tin, and ease it gently into place.
Blind bake for 12–15 minutes, until the case is lightly golden and set.
In a saucepan, warm the raspberries with a portion of the sugar and a little water, stirring occasionally as they soften and release their juices.
Strain the mixture through a sieve, removing the seeds and returning the smooth purée to the pan. Allow it to cool briefly.
Place back over a medium heat, adding the remaining sugar, and cook gently until slightly thickened—around 5 minutes, just until it begins to hold.
Loosen the egg yolks with a spoonful of the warm raspberry mixture, then stir them back into the pan, cooking gently until smooth and lightly thickened.
Pour the raspberry curd into the baked pastry shell, smoothing the surface.
Whisk the egg whites with the cream of tartar until soft peaks form—light and softly structured.
Add the sugar gradually, whisking well between each addition, then fold in the cornflour to stabilise.
Spoon the meringue over the filling, easing it to the edges and shaping gentle peaks across the surface.
Return to the oven and bake for 15–20 minutes, until the meringue is pale gold with lightly crisped tips.
Allow the pie to cool for an hour at room temperature, then chill for a further 1–2 hours before serving, giving everything time to settle into place.
Cook’s notes
Keep the texture smooth: Use fine sugar so it dissolves easily into the egg whites, giving the meringue its glossy, cloud-like finish without grain.
Let the eggs come to room temperature: Egg whites whisk more readily when not cold, creating a lighter, more stable meringue.
Seal the edges well: Ease the meringue right to the pastry edge so it meets the crust—this helps prevent any separation as it bakes.
Watch for colour, not just time: Look for a pale, even gold. Stay close; the meringue can move quickly from perfectly set to overdone.
Allow it to cool in its own time: Let the pie rest at room temperature before chilling, so the structure settles gently without cracking.
Cooking mode
A Soft Raspberry & Clouded Meringue Pie
A quiet sequence, best taken without haste—each step flowing naturally into the next.
Separate the eggs, keeping the whites and yolks in clean, separate bowls. Leave them to lose their chill slightly.
Preheat the oven to 180°C (160°C fan), allowing it to settle into an even heat.
Roll the pastry to a fine thickness, just larger than your tart tin, and ease it gently into place.
Blind bake for 12–15 minutes, until the case is lightly golden and set.
In a saucepan, warm the raspberries with a portion of the sugar and a little water, stirring occasionally as they soften and release their juices.
Strain the mixture through a sieve, removing the seeds and returning the smooth purée to the pan. Allow it to cool briefly.
Place back over a medium heat, adding the remaining sugar, and cook gently until slightly thickened—around 5 minutes, just until it begins to hold.
Loosen the egg yolks with a spoonful of the warm raspberry mixture, then stir them back into the pan, cooking gently until smooth and lightly thickened.
Pour the raspberry curd into the baked pastry shell, smoothing the surface.
Whisk the egg whites with the cream of tartar until soft peaks form—light and softly structured.
Add the sugar gradually, whisking well between each addition, then fold in the cornflour to stabilise.
Spoon the meringue over the filling, easing it to the edges and shaping gentle peaks across the surface.
Return to the oven and bake for 15–20 minutes, until the meringue is pale gold with lightly crisped tips.
Allow the pie to cool for an hour at room temperature, then chill for a further 1–2 hours before serving, giving everything time to settle into place.
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