Frozen Raspberry Lemon Pie

Refreshing and fruity, frozen pie.

Directions:

  1. Puree raspberries, lemon juice and salt in a blender until smooth. Strain seeds from puree using a sieve.
  2. Add lemon zest and stir to combine. Set aside.
  3. Combine egg whites, sugar and cream of tartar in a large bowl. Beat with an electric mixer for 3 minutes or until foamy.
  4. In a large saucepan, bring 1 inch of water to a boil.
  5. Place bowl over boiling water and mix on medium speed for 3 minutes or until glossy and thick. Beat on high speed for 3 minutes or until stiff peaks form.
  6. Remove from heat and continue to beat for 4 minutes. Fold in raspberry puree.  Pour into pie crust and freeze for 8 hours.   
  7. Remove from freezer 5 minutes before serving. Slice and enjoy.

TIP: Garnish with lemon slices, fresh raspberries and whipped topping.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen

Ingredients:

3 pints raspberries

2 lemons, zested, juice reserved

¼ teaspoon Stonemill Essentials Iodized Salt

2 Goldhen Large Eggs, whites only, room temperature

½ cup Baker's Corner Granulated Sugar

½ teaspoon cream of tartar

6 ounces Baker's Corner Graham Cracker Pie Crust


Prep Time:
10 minutes (plus 8 hours to freeze)

Cook Time:
10 minutes

Total Time:
20 minutes (plus 8 hours to freeze)


Yields:
1 pie