Recipe - Heavenly Red Raspberry Meringue

4 Egg whites, room temperature
One fourth teaspoon Cream of tartar
1 cup Sugar
4 cup Fresh raspberies
Three fourths cup Sugar
2 One half tablespoon Cornstarch
One fourth teaspoon Salt
1/3 cup Cold water
2 One half tablespoon Fresh lemon juice
2 teaspoon Lemon gelatin powder
1 tablespoon Unsalted butter
Whipped cream, for garnish

Preheat oven to 275 degrees. Lightly oil a 9inch pie pan. Beat egg whited
until foamy. Add cream of tartar and beat just until stiff. Add sugar, 1
tablespoon at a time, and beat until meringue is stiff and glossy. Place
meringue in pie plate, piling it up the sides and depressing it in the
center. Bake for 1 hour and 15 minutes without opening the door. Cool in
oven with door slightly ajar.

Prepare filling while meringue is baking. Combine One fourth cup of the
raspberries and One fourth cup of the sugar with the cornstarch, salt, water, and
lemon juice in a food processor. Mix until smooth. Scrape the mixture into
a heavy saucepan and cook until thick, stirring constantly. Remove from
stove; add gelatin, butter, and the remaining One half cup sugar. stir until
gelatin is dissolved. Set aside to cool. Spread a thin layer of this glaze
over the bottom of the meringue shell. Carefully stir 2 Three fourths cups
raspberries into the remaining glaze. Pour over first layer. Top with
remaining 1 cup of raspberries. Top with sweetened whipped cream.

Recipe by: Diane Lamere

Posted to MCRecipe Digest V1 #445 by Diane Lamere dlamere@plantnet.com
on Jan 29, 1997.