• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Flouring Kitchen
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • Recipes
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Flouring Kitchen » Pies and Pastries

    Raspberry Meringue Pie with Mile High Meringue

    Published: Apr 25, 2024 by Mary · This post may contain affiliate links · 4 Comments

    2.5K shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Jump to Video

    This raspberry meringue pie has a silky smooth raspberry curd filling topped with a tower of Italian meringue - all on the flakiest, butter pie crust. The raspberry curd filling is luscious, tangy and absolutely PACKED with raspberry flavor! There's a thick layer of filling to help balance the mile-high sweet and fluffy meringue on top.

    It's like a lemon meringue pie but full of berry flavor! Tangy, sweet, and zesty. If you don't want any lemon flavor, you can leave out the lemon zest.
    I've updated this recipe originally posted in 2021 with more photos, tips, and so that you won't have any leftover egg yolks or whites.

    raspberry meringue pie cut in half closeup
    Jump to:
    • Why you'll love this recipe
    • 📝 Key ingredients
    • 👩‍🍳 How to make raspberry meringue pie
    • 🥄 Make ahead and storage
    • 🍓 More on raspberry curd filling
    • 🥧 More on Italian meringue pie topping
    • 📖 Recipe FAQs
    • 🍋 More Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • Raspberry: There is so much creamy and tangy raspberry curd filling. Absolutely packed with raspberry flavor! I love using frozen raspberries.
    • Mile high meringue: Topped with a huge cloud of stable Italian meringue, this one is for the meringue lovers.
    • Flaky all butter crust: If you choose to go with a homemade pie crust - this recipe goes through everything you need to do to create a flaky, crunchy, stunning crust that won't get soggy.

    This recipe only has a hint of lemon and you can reduce that as well if you're not a fan of lemon. Just leave out the zest in the filling and it'll still turn out amazing! Keep the lemon juice, you need it for the acidity and flavor complexity in this raspberry meringue pie.

    raspberry meringue pie in pie plate

    📝 Key ingredients

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    ingredients for raspberry meringue pie in bowls

    All purpose flour: Make sure you weigh your flour before using it for most accurate results. If you don’t have a scale, you can measure it properly with a measuring cup: fluff up the flour with a spoon before spooning it into your measuring cup. Scrape the excess flour off without packing it in.

    Butter: Make sure you use real butter. You can use salted butter too, just omit the salt in the crust recipe. For it to be extra cold I like to cut it into small cubes (about ½” or 1 cm), spread them out on a plate and freezing for about 10 minutes. 

    Ice water: This keeps the pie crust extra cold, giving you a perfect tender and flaky crust.

    Vinegar: This will help prevent gluten formation and give the crust extra flavor, balancing the richness in the butter. I like to use apple cider vinegar. Instead, you could use white vinegar or lemon juice.

    Raspberries: you can use fresh or frozen raspberries. I prefer using frozen because they're more affordable and accessible all year round. If frozen, add them directly into the saucepan without defrosting. 

    Egg yolks: this recipe calls for 10 egg yolks which is a lot! You will use most of the whites in the Italian meringue and some will be brushed over the pie crust. The yolks will give the curd its silky smooth texture, thickness, and richness.

    Cornstarch: Egg yolks alone aren’t enough to thicken the curd for a sliceable pie (trust me I tried…). To thicken it some more I used a little bit of cornstarch. It doesn’t affect the taste and it still remains perfectly smooth - just thicker. You can use all purpose flour instead for similar results.

    Lemons: This recipe calls for both the lemon juice and zest. You need the lemon juice to give the curd a bit more complexity and really drive that raspberry flavor. The zest is added for a bit of lemony zing. If you don’t like lemon flavor, omit the zest only. The Italian meringue also uses lemon juice to help stabilize the egg whites - in lieu of cream of tartar.

    Egg whites: For the meringue, you're going to need the leftover egg whites from the filling. Day old egg whites work really well for this - store them in an airtight container in the fridge.

    👩‍🍳 How to make raspberry meringue pie

    Pie crust step by step

    whisking dry ingredients together in large glass bowl

    Step 1: Cut the butter into small, ¼" cubes. Place them on a plate and freeze for 10 minutes. Meanwhile, mix together the ice water and vinegar in a separate cup.

    In a food processor or a large bowl, combine flour and salt. Mix well with a whisk or a spoon.

    holding butter and flour in hands on top of glass bowl to show texture

    Step 2: Cut in the frozen butter with a knife or by pulsing the food processor. You can use the tips of your fingertips to work in the butter, work quickly to not melt the butter. You want larger pea sized pieces of butter with smaller breadcrumb sized pieces.

    pressing dough together with hands

    Step 3: Gradually, add the ice water mixture tablespoon by tablespoon into the flour and butter mixture, mixing just until a dough forms. There should still be some dry pieces - it shouldn't be too wet.

    galette dough cut in half to show layers

    Step 4: As soon as a dough forms, flatten and fold it two times to create layers. This will help incorporate any dry bits of dough.

    Shape into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes.

    crimping the edges of pie crust with fingers

    Step 5: Remove the dough from fridge and roll it out on a lightly floured surface to about ⅛ -¼ inch thick.

    Transfer into an ungreased pie plate and help the crust fall into the plate without stretching the dough. Trim any excess dough (if any), leaving a 1” or 2.5 cm overhang.

    Tuck the overhang under the dough to create a crust and crimp the crust with your fingers or a fork.

    parchment paper inside of pie crust with baking beans

    Step 6: Place the pie crust in the freezer for 10 minutes to chill again. Preheat oven to 365°F (185°C).

    Place a piece of parchment paper into the chilled crust and pour pie weights or dry, raw beans into the parchment paper. This is to weigh the pie crust down as it bakes. Bake on top of a larger baking sheet for 25 minutes.

    brushing inside of pie crust with egg whites

    Step 7: Remove the pie crust from the oven and very carefully transfer the parchment paper with beans into a heat safe bowl to cool.

    While the crust is still hot, brush 1 whisked egg white (reserve the yolk for the filling) from the raspberry curd all over the crust, avoiding the top edge.

    baked all butter golden brown pie crust

    Step 8: Poke the bottom of the crust with a fork and place it back into oven to bake for 15-20 minutes or until golden brown. If the edges are browning too quickly, tent some aluminum foil all along the edges, leaving the middle exposed.

    You can start on the filling while it bakes.

    Raspberry curd pie filling step by step

    whisking cornstarch and sugar for pie filling inside pot

    Step 1: In a heavy bottomed saucepan, whisk the cornstarch and granulated sugar to get rid of any lumps.

    whisking eggs and sugar for raspberry pie filling in pot

    Step 2: Add the leftover egg yolk from the crust into the saucepan. Crack one whole egg right into the saucepan as well.

    You're also going to need to separate the yolks and whites from 6 eggs. Place the whites into a separate container, making sure that no pieces of egg yolk get into the whites. Cover the whites and place them in the fridge for the meringue.

    Add the 6 egg yolks into the saucepan.

    Whisk the egg and sugar mixture by hand briefly, until all the yolks are broken up.

    stirring raspberry pie filling inside of pot

    Step 3: Add the raspberries, lemon juice, and lemon zest into the egg mixture.

    Heat on medium heat, stirring constantly so that it doesn't burn.

    raspberry pie filling with added butter

    Step 4: Heat until it comes to a simmer and thickens, for about 10 minutes. It will become a thick porridge-like texture.

    Once thickened, add the butter and whisk to combine on low heat.

    straining raspberry pie filling through a mesh sieve

    Step 5: Strain the raspberry curd through a mesh sieve or cheesecloth to remove the seeds. Work in batches to make it easier. This will take about 10 minutes but it's so worth it for a smooth, seedless, creamy filling.

    filling pie crust with raspberry filling

    Step 6: Transfer the warm filling into the cooked and cooled pie crust, smoothing the top over.

    Press a piece of plastic wrap or parchment paper right onto the top of the curd so that it doesn’t form a film.

    Refrigerate until completely cooled and set, about 2-4 hours. Don't freeze it because the filling won't set when frozen due to the cornstarch.

    Italian meringue step by step

    Meringue serving tip: You can make and top the meringue up to 6-8 hours before serving. Refrigerate without covering until you're ready to slice and serve.

    small saucepan with candy thermometer filled with sugar and water

    Step 1: In a small saucepan, combine the sugar and water and stir. Use a pastry brush moistened with water to brush down any sugar crystals off the sides of the bowl. Insert a candy thermometer into the saucepan.

    Let it come to a simmer on low heat. Once the sugar dissolves, stop stirring. Bring it to soft ball stage, 235°F (115°C). While the sugar syrup is heating up - work on the next step.

    If you don’t have a candy or instant read thermometer: you can test if the sugar syrup is up to temp by dropping it into a cup full of ice water. If the drop of sugar makes a soft and squishy ball, then it’s ready to go. 

    whisked egg whites to medium peaks in stand mixer

    Step 2: While the sugar is getting to temperature, beat the egg whites and 1 teaspoon of lemon juice with the whisk attachment (in a stand mixer is ideal) until medium peaks form.

    pouring hot sugar syrup into a stand mixer bowl to make italian meringue

    Step 3: Slowly pour the hot sugar syrup into the side of the bowl with the mixer running on high speed. Add the vanilla extract and salt while the mixer is still running.

    Keep the mixer on high speed, whisking until the egg whites increase in volume and the bowl comes to room temperature.

    topping raspberry pie with lots of meringue

    Step 4: Spread the meringue over the chilled and filled pie, starting with a thin layer, spreading it all the way to the crust, sealing in the filling. Pile the rest on top and make swoops with a spoon or spatula.

    toasting the top of meringue with a kitchen torch

    Step 5: Use a kitchen torch to toast the mountain of meringue. You can also use the broil function in your oven. Keep a close eye on it at all times so that it doesn't burn, and rotate frequently.

    pie with mile high meringue in pie plate

    Step 6: Slice and serve immediately or store uncovered in the fridge for up to 8 hours before serving.

    Italian meringue is quite stable, but it can weep a little moisture while it's stored for longer. That doesn't mean that it isn't good to eat anymore!

    🥄 Make ahead and storage

    Store the leftover raspberry pie in a cake carrier, refrigerated, for up to 3 days. I like pressing a piece of parchment paper over the cut sides because it prevents the filling from oozing out as it sits. This pie doesn't freeze well because it has cornstarch in the filling. If frozen, the filling might lose its structure.

    This raspberry meringue pie has a lot of steps and components to it, I admit. But it's so worth it!! To make it easier on you, I have a timeline of how early in advance you can make each component:

    The crust: you can make the crust the day before you bake it. It needs to rest in the fridge before rolling, crimping, and baking so overnight will work great! You can also bake the crust and refrigerate it a whole day ahead of assembly. Once I even froze the baked crust for a week. It definitely makes it easier to get the pie crust done ahead of time

    The filling: You can make the filling and fill the pie the day before. The filling needs to set and firm up well so that it can slice - it needs about 6 hours for that. The unwhipped egg whites will store well in the fridge overnight and should still whip up well the next day. 

    slice of raspberry meringue pie on pie server

    🍓 More on raspberry curd filling

    The filling is based on my raspberry curd recipe, with a bit of added cornstarch so that the pie is perfectly sliceable. When I developed the recipe, I tried just adding more egg yolks instead of cornstarch to thicken the curd enough for a pie. No matter how many egg yolks I added, it just wouldn’t be enough - unless I added a ridiculous amount of egg yolks. Corn starch came to the rescue and the resulting texture was perfect. You can substitute potato starch or all purpose flour for corn starch and get similar results. 

    The filling is velvety smooth, rich, and soooo flavorful. It’s like decadent concentrated raspberry goodness! If you like raspberries, then you will be obsessed - I promise!

    I also use a raspberry curd filling in my lemon raspberry cake recipe.

    🥧 More on Italian meringue pie topping

    This raspberry meringue pie is topped off with a heaping mountain of Italian meringue. I prefer Italian meringue for pies because it's a lot more stable than regular meringue. Especially with pies that are piled with loads of meringue like this mile-high pie - you really want it to be as stable as possible.

    With Italian meringue, you don’t have to worry about raw egg whites since they get cooked by the sugar syrup. If you’re in a pinch, you can always make regular meringue. Just make sure that you top it off right before serving, keep it cool and only store it in your refrigerator for up to 24 hours. If you’re worried about the raw whites you can use pasteurized egg whites. 

    Alternatively, if you prefer a swiss meringue, you can follow the directions in my lemon meringue pie cookies on how to make swiss meringue topping.

    slice of raspberry meringue pie on plate with spoon

    📖 Recipe FAQs

    Why did my pie crust shrink in the oven?

    There are a couple of reasons why this could have happened. Don't overwork the crust - handle it as little as possible when you make it. Make a thick border that holds over the edge of the pie plate. Make sure that you chill the crust right before placing it into the oven. Lastly, push the beans right up against the edges when blind baking the crust.

    Can I make Italian meringue without a stand mixer?

    You can the meringue without a stand mixer but it is much harder because it needs to whip for about 10-15 minutes.

    How do I make the sugar syrup for Italian meringue without a candy thermometer?

    If you don’t have a candy or instant read thermometer, you can test if the sugar syrup is up to temp by dropping it into a cup full of ice water, If the drop of sugar makes a soft and squishy ball, then it’s ready to go.

    Why is my meringue not whipping to stiff peaks?

    To make sure your meringue whips to stiff peaks, there are a couple of steps. When separating the yolks and whites, make sure that they go into a clean bowl or container, and that none of the yolks get into the whites. The bowl and whisk need to be oil free and completely clean (wipe them down with some lemon juice or vinegar). Lastly, make sure that your sugar syrup is at the right temperature.

    Can I make my Italian meringue with less sugar?

    I don't recommend using less sugar for the meringue because you need all of that sugar content to stabilize and cook the egg whites. With less sugar, the whites might not get up to temperature and not be fully cooked. The meringue won’t be as stable.

    Can I use day old egg whites to make the Italian meringue?

    I always make and fill the pie with the raspberry curd filling the day before and have no problem making Italian meringue the next day. Make sure they are refrigerated in a clean, airtight container, and there aren't any bits of egg yolks in there.

    🍋 More Related Recipes

    • galette with gooey strawberry filling and surrounded by fresh strawberries
      Strawberry Galette
    • raspberry rolls in pan with gooey filling at the bottom of the pan
      Raspberry Rolls Easy and Gooey
    • shortbread cookies with lemon filling and dollops of toasted meringue
      Lemon Meringue Pie Cookies
    • raspberry curd tiramisu slice on small plate with fresh raspberries
      Raspberry Tiramisu

    📖 Recipe

    raspberry meringue pie cut in half closeup

    Raspberry Meringue Pie with Mile High Meringue

    Mary
    This raspberry meringue pie has a silky smooth raspberry curd topped with a tower of Italian meringue - all on the flakiest all butter pie crust. The raspberry curd filling is incredible: luscious, tangy, PACKED with raspberry flavor and super creamy! If you love lemon meringue pie and raspberries, then this one is for you.
    5 from 1 vote
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 45 minutes mins
    Cook Time 45 minutes mins
    Chill Time 2 hours hrs
    Total Time 1 hour hr 30 minutes mins
    Course Baking, Dessert
    Cuisine American
    Servings 12 people
    Calories 498 kcal

    Equipment

    • 9" round pie plate

    Ingredients
     
     

    Pie Crust (optionally, use a premade pie crust)

    • ½ cup unsalted butter if using salted, omit salt
    • ½ cup ice water
    • ½ tablespoon vinegar apple cider and white vinegar work great
    • 1 ¼ cup all purpose flour (150g)
    • ¼ teaspoon sea salt
    • 1 egg white whisked (reserve the yolk for the filling)

    Raspberry Curd Pie Filling

    • 1 cup granulated sugar
    • 6 tablespoons corn starch
    • 6 large egg yolks save egg whites for meringue
    • 1 large egg whole
    • 21 oz raspberries (600g) fresh or frozen
    • 2 lemons zested
    • ¼ cup lemon juice freshly squeezed (from the zested lemons)
    • 1 cup unsalted butter if using salted, omit salt
    • ¼ teaspoon sea salt

    Italian Meringue

    • 1 ½ cups granulated sugar
    • 5 tablespoons water
    • 6 large egg whites reserved, from the filling
    • 1 teaspoon lemon juice reserved, from squeezed lemons
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon sea salt
    Makes: 9inch0 x 0inch round
    Shop Ingredients on Jupiter

    Instructions
     

    Pie Crust (optionally, use a premade pie crust)

    • Cut the butter into small, ¼" cubes. Place them on a plate and freeze for 10 minutes. Meanwhile, mix together the ice water and vinegar in a separate cup.
      ½ cup unsalted butter, ½ cup ice water, ½ tablespoon vinegar
    • In a food processor or a large bowl, combine flour and salt. Mix well with a whisk or a spoon.
      1 ¼ cup all purpose flour, ¼ teaspoon sea salt
    • Cut the butter into the flour mixture with a knife or by pulsing the food processor. You want larger pea sized pieces of butter with smaller breadcrumbs.
    • Gradually, add the ice water mixture tablespoon by tablespoon into the flour and butter mixture, mixing just until a dough forms. There should still be some dry pieces - it shouldn't be too wet.
    • As soon as a dough forms, flatten and fold it two times to create layers. This will help incorporate any dry bits of dough. Shape into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes.
    • Remove the dough from fridge and roll it out on a lightly floured surface to about ⅛ -¼ inch thick.
    • Transfer into an ungreased pie plate and help the crust fall into the plate without stretching the dough. Trim any excess dough (if any), leaving a 1” or 2.5 cm overhang. Tuck the overhang under the dough to create a crust and crimp the crust with your fingers or a fork.
    • Place the pie crust in the freezer for 10 minutes to chill again. Preheat oven to 365°F (185°C).
    • Place a piece of parchment paper into the chilled crust and pour pie weights or dry, raw beans into the parchment paper. This is to weigh the pie crust down as it bakes. Bake on top of a larger baking sheet for 25 minutes.
    • Remove the pie crust from the oven and very carefully transfer the parchment paper with beans into a heat safe bowl to cool. While the crust is still hot, brush 1 whisked egg white (reserve the yolk for the filling) from the raspberry curd all over the crust, avoiding the top edge.
      1 egg white
    • Poke the bottom of the crust with a fork and place it back into oven to bake for 15-20 minutes or until golden brown. If the edges are browning too quickly, tent some aluminum foil all along the edges, leaving the middle exposed.
      You can start on the filling while it bakes.

    Raspberry Curd Pie Filling

    • In a heavy bottomed saucepan, whisk the cornstarch and granulated sugar to get rid of any lumps.
      1 cup granulated sugar, 6 tablespoons corn starch
    • Separate the yolks and whites from 6 eggs. Place the whites into a separate container, making sure that no pieces of egg yolk get into the whites. Cover the whites and place them in the fridge for the meringue.
      6 large egg yolks
    • Add the 6 egg yolks into the saucepan.
      Add the leftover egg yolk from the crust into the saucepan. Crack one whole egg right into the saucepan as well.
      Whisk the egg and sugar mixture by hand briefly, until all the yolks are broken up.
      1 large egg
    • Add the raspberries, lemon juice, and lemon zest into the egg mixture. Heat on medium-low heat, stirring constantly so that it doesn't burn.
      21 oz raspberries, 2 lemons, ¼ cup lemon juice
    • Heat until it comes to a simmer and thickens, for about 10 minutes. It will become a thick porridge-like texture. Once thickened, add the butter and salt, and whisk to combine on low heat.
      1 cup unsalted butter, ¼ teaspoon sea salt
    • Strain the raspberry curd through a mesh sieve or cheesecloth to remove the seeds. Work in batches to make it easier. This will take about 10 minutes but it's so worth it for a smooth, seedless, creamy filling.
    • Transfer the warm filling into the cooked and cooled pie crust, smoothing the top over. Press a piece of plastic wrap or parchment paper right onto the top of the curd so that it doesn’t form a film. Refrigerate until completely cooled and set, about 2-4 hours. Don't freeze it because the filling won't set when frozen due to the cornstarch.

    Italian Meringue

    • In a small saucepan, combine the sugar and water and stir. Use a pastry brush moistened with water to brush down any sugar crystals off the sides of the bowl. Insert a candy thermometer into the saucepan.
      1 ½ cups granulated sugar, 5 tablespoons water
    • Let it come to a simmer on low heat. Once the sugar dissolves, stop stirring. Bring it to soft ball stage, 235°F (115°C). While the sugar syrup is heating up - work on the next step.
      If you don’t have a candy or instant read thermometer: you can test if the sugar syrup is up to temp by dropping it into a cup full of ice water. If the drop of sugar makes a soft and squishy ball, then it’s ready to go. 
    • While the sugar is getting to temperature, beat the egg whites and 1 teaspoon of lemon juice with the whisk attachment (in a stand mixer is ideal) until medium peaks form.
      6 large egg whites, 1 teaspoon lemon juice
    • Slowly pour the hot sugar syrup into the side of the bowl with the mixer running on high speed. Add the vanilla extract and salt while the mixer is still running. Keep the mixer on high speed, whisking until the egg whites increase in volume and the bowl comes to room temperature.
      1 teaspoon pure vanilla extract, ¼ teaspoon sea salt
    • Spread the meringue over the chilled and filled pie, starting with a thin layer, spreading it all the way to the crust, sealing in the filling. Pile the rest on top and make swoops with a spoon or spatula.
    • Use a kitchen torch to toast the mountain of meringue. You can also use the broil function in your oven. Keep a close eye on it at all times so that it doesn't burn, and rotate frequently.
    • Slice and serve immediately or store uncovered in the fridge for up to 8 hours before serving. Italian meringue is quite stable, but it can weep a little moisture while it's stored for longer. That doesn't mean that it isn't good to eat anymore!

    Video

    Notes

    Storage: Store the leftover raspberry pie in a cake carrier, refrigerated, for up to 3 days. I like pressing a piece of parchment paper over the cut sides because it prevents the filling from oozing out as it sits. This pie doesn't freeze well because it has cornstarch in the filling. If frozen, the filling might lose its structure.
    Making the crust ahead of time: you can make the crust the day before you bake it. It needs to rest in the fridge before rolling, crimping, and baking so overnight will work great! You can also bake the crust and refrigerate it a whole day ahead of assembly. Once I even froze the baked crust for a week. It definitely makes it easier to get the pie crust done ahead of time
    Making the filling ahead of time: You can make the filling and fill the pie the day before. The filling needs to set and firm up well so that it can slice - it needs about 6 hours for that. The unwhipped egg whites will store well in the fridge overnight and should still whip up well the next day. 
    Making the meringue ahead of time: The meringue should be made and spread onto the pie within 8 hours of serving the pie.
    Blind baking: For blind baking the crust you can use any kind of dry beans, lentils, or rice if you don’t have pie weights. This will help the crust keep its shape as it bakes.
     

    Nutrition

    Calories: 498kcalCarbohydrates: 64gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 158mgSodium: 185mgPotassium: 166mgFiber: 4gSugar: 45gVitamin A: 860IUVitamin C: 25mgCalcium: 40mgIron: 1mg
    Tried this recipe?Let us know how it was!
    « Cottage Cheese Brioche Buns [Vatrushka]
    Almond Coffee Cake with Gooey Almond Topping »

    Reader Interactions

    Comments

    1. Astrid

      May 16, 2024 at 5:35 am

      Hi Mary
      Thanks for this recipe!
      Question: do you need all of the ice water for the pie crust? Or can it be a lot less?
      Best regards from Switzerland

      Reply
      • Mary

        May 21, 2024 at 9:02 pm

        You don't need all of the ice water, I added about half. You need to add a tablespoon at a time until you can press it together in a ball. Sometimes you're going to need more, sometimes less so it's best to just add it in a tablespoon at a time and see how much you'll need.

        Reply
    2. Tasnim

      April 26, 2024 at 4:21 am

      looks so good! can other berries such as blackberries or strawberries be substituted for the raspberries?

      Reply
      • Mary

        April 29, 2024 at 4:15 pm

        Different berries have different moisture content and acidity so the recipe would have to be adjusted by quite a bit! I wouldn't recommend it for this recipe.

        Reply
    5 from 1 vote (1 rating without comment)

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl holding whisk

    Hi, I'm Mary! This is where I share all of my baked treats. I use my massive sweet tooth and background in food science to make decadent, foolproof recipes.

    More about me →

    Summer Dessert Recipes

    • stacked pavlova cake with lemon passion fruit curd and berries
      Passion Fruit Lemon Curd Stacked Pavlova Cake
    • scoop of lemon mousse with lemon curd, olive oil, and basil leaf
      Lemon Mousse with Lemon Curd
    • lemon raspberry cheesecake with raspberry curd topping sliced
      Lemon Raspberry Cheesecake
    • lemon posset in lemon rind
      Lemon Posset
    • slices of lemon zucchini bread stacked on top of eachother
      Lemon Zucchini Bread
    • slice of creamy lemon tiramisu on white plate topped with lemon curd
      Lemon Tiramisu with Lemon Curd

    Popular Recipes

    • slices of moist lemon pound cake on a large plate
      The Best Moist Lemon Pound Cake Recipe
    • slices of lemon poppy seed cheesecake with whipped cream and lemon curd
      Lemon Poppy Seed Cheesecake
    • holding round cookie box filled with cookies
      Christmas Cookie Box 2024
    • molded and glazed squirrel and pinecone shaped gingerbread cookies
      Thick Gingerbread Molded Cookies with Jam Filling
    • peppermint brownie bark cookies
      Peppermint Brownie Bark Cookies
    • banana bread cookies with chocolate, walnuts, and crisp edges
      Banana Bread Cookies

    Footer

    Info

    • Recipe Archive
    • About
    • Contact
    • Work with me
    • Privacy Policy

    Newsletter

    Subscribe to get recipes and baking tips right to your inbox:

    You can unsubscribe anytime.

    Yaaaay!

    You have successfully joined our subscriber list.

    .

    More

    • Essential kitchen gift guide
    • Free fall recipe ebook
    • Free holiday recipe ebook

    As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to support this blog so I can keep creating free recipes for you to enjoy.

    Copyright © 2025 Flouring Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.