Berry Lemon Meringue Lattice Pie with Vanilla Bean Ice Cream

This delightful dessert brings together the tartness of fresh berries and zesty lemon, encased in a traditional lattice pie crust, topped with a fluffy meringue. Served alongside smooth vanilla bean ice cream, it creates a beautiful contrast of textures and flavors, making it a perfect indulgence for any occasion.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon salt
• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• Vanilla bean ice cream (for serving)

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim the edges and set aside.
2. In a medium bowl, combine the mixed berries, 1/2 cup sugar, cornstarch, lemon juice, lemon zest, and salt. Toss gently to coat the berries and let sit for 10 minutes.
3. Pour the berry mixture into the prepared pie crust, then create a lattice top with the remaining pie crust. Seal the edges by crimping them with a fork.
4. Bake the pie for 25-30 minutes, or until the crust is golden and the filling is bubbling. Remove from the oven and let cool slightly.
5. While the pie cools, prepare the meringue. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, continuing to beat until stiff peaks form and the mixture is glossy. Stir in the vanilla extract.
6. Spread the meringue over the top of the pie, making sure to seal the edges. Use a spatula to create peaks and swirls in the meringue.
7. Return the pie to the oven and bake for an additional 10-15 minutes, or until the meringue is lightly browned.
8. Allow the pie to cool completely before serving. Slice and serve with a generous scoop of vanilla bean ice cream alongside.