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Lemon Verbena and Raspberry Meringue Pie

Katy Peetz
  • 75 minutes
  • Serves 9

INGREDIENTS

5

Lemon peel

3 cups

Lemon verbena, fresh leaves

4 cups

Raspberries, fresh

1/2 cup

Rosemary, leaves

1/4 cup

Thyme, leaves

2

Egg whites

6

Egg yolks, large

1 1/3 tbsp

Lemon juice, fresh

1/4 cup

Cornstarch

1 pinch

Cream of tartar

1/4 tsp

Kosher salt

1 pinch

Kosher salt

1

Pie dough, disc

1/4 cup

Sugar

1 tsp

White sugar

3 tbsp

Butter, unsalted

1 tbsp

Whole milk

½ cup, plus 2 tablespoons, sugar, divided

2 cups, plus 2 tablespoons, whole milk