Lemon Verbena and Raspberry Meringue Pie with Herbed Custard
This sophisticated meringue pie features a silky lemon verbena custard infused with fresh herbs including rosemary and thyme, creating a uniquely aromatic filling. The custard base is layered with fresh raspberries and topped with golden torched meringue for an elegant dessert perfect for special occasions. The combination of citrusy lemon verbena, woodsy herbs, and bright raspberries creates a complex flavor profile that sets this version apart from traditional lemon meringue pie. The recipe requires advance planning with multiple components but rewards with restaurant-quality results.
Ingredients
- 1 chilled pie dough disc, rolled into 13-inch-diameter circle
- 1 tablespoon whole milk, for brushing
- 1 teaspoons white sugar, for dusting
- 2 cups plus 2 tablespoons whole milk
- 3 cups fresh lemon verbena leaves, 2 to 3 bunchesfresh mint1:1vegetarianherbal
Different herbal profile but similar aromatic quality
- ½ cup rosemary leaves, 3 to 4 sprigsfresh sage1:1vegetarianherbal
Maintains earthy herb component with slightly different flavor
Full guide → - ¼ cup thyme leaves, 3 to 4 sprigs
- 5 lemon peel strips, from 1 lemon, removed using vegetable peeler
- ½ cup plus 2 tablespoons sugar, divided
- 6 large egg yolks
- ¼ cup cornstarch
- 1 tablespoon fresh lemon juice, 1/2 lemon
- ¼ teaspoon kosher salt
- 3 tablespoons cold unsalted butter
- 2 egg whites
- 1 pinch kosher salt
- 1 pinch cream of tartar
- ¼ cup sugar
- 1 teaspoon fresh lemon juice
- 4 cups fresh raspberriesfresh strawberries1:1vegetarianberry
Similar texture and tartness with different berry flavor
Full guide →
Instructions
- 1
Transfer chilled rolled pie dough to pie plate with 3/4 inch overhang
- 2
Roll overhang under to create cylinder wall and crimp using U-shape technique
- 3
Freeze until very firm
- 4
Preheat oven to 425°F and prepare foil ring cover and large foil piece
- 5
Remove dough from freezer and prick bottom and sides with fork
- 6
Brush crimped edges with milk and sprinkle with sugar
- 7
Line with foil and fill with pie weights
- 8
Bake until crimped edges turn golden brown
- 9
Remove foil and weights, cover edges with foil ring
- 10
Continue baking until bottom and sides are golden brown
- 11
Cool completely before filling
- 12
Bring milk to low boil and remove from heat
- 13
Add lemon verbena leaves, herbs, lemon peels and sugar
- 14
Steep for 30 minutes then strain through fine-mesh sieve
- 15
Return strained milk to saucepan and bring to simmer
- 16
Whisk egg yolks with remaining sugar and cornstarch
- 17
Gradually add hot milk to egg mixture while whisking to temper
- 18
Pour mixture back into saucepan and cook over medium-low heat until thick
- 19
Remove from heat, add lemon juice and salt, whisk until smooth
- 20
Strain through fine-mesh sieve and let sit
- 21
Whisk in cold butter and chill until set
- 22
Bring water to simmer in small saucepan
- 23
Combine egg whites, salt, cream of tartar and sugar in mixer bowl
- 24
Set bowl over simmering water and whisk until foamy and warm
- 25
Remove from heat and attach to mixer with whisk attachment
- 26
Add lemon juice and whip on low speed
- 27
Increase to medium high and continue until stiff glossy peaks form
- 28
Pick through raspberries and set aside whole firm berries
- 29
Mash remaining raspberries to compote
- 30
Whisk cold custard to loosen and pour into pie shell
- 31
Spoon raspberry compote over custard in single layer
- 32
Spread remaining custard over compote
- 33
Cover with whole raspberries
- 34
Spread meringue over raspberries with rubber spatula
- 35
Use blowtorch to toast meringue until lightly charred
Tips
Chill the assembled pie for up to 3 hours before adding meringue to ensure clean slicing and prevent the custard from becoming too soft.
Toast the meringue with a blowtorch in quick, sweeping motions to create attractive charred spots while avoiding burning the delicate peaks.
Strain the custard twice through a fine-mesh sieve to ensure the smoothest possible texture and remove any lumps from the cornstarch.
Good to Know
Cover and refrigerate for up to 2 days. Best served within 24 hours of assembly for optimal meringue texture.
Custard can be made 2 days ahead and chilled. Meringue base can be prepared 3 hours in advance. Assemble pie up to 3 hours before serving.
Serve chilled with clean knife dipped in warm water between slices to prevent sticking.
Common Mistakes
Avoid overheating the custard to prevent curdling the egg yolks
Do not skip tempering the eggs or the mixture will scramble
Ensure pie weights cover edges completely to prevent shrinking during blind baking
Substitutions
Similar texture and tartness with different berry flavor
Full guide →Maintains earthy herb component with slightly different flavor
Full guide →FAQ
Can I make this pie without a blowtorch?
Yes, you can brown the meringue under a preheated broiler for 1-2 minutes, watching carefully to prevent burning.
What if I cannot find lemon verbena?
Substitute with fresh lemon balm, mint, or additional lemon zest, though the unique flavor will be different.
How long will this pie keep in the refrigerator?
The assembled pie keeps for up to 2 days covered, but the meringue is best within 24 hours for optimal texture.