Lemon Raspberry Pie Recipe
There’s nothing quite like a slice of Lemon Raspberry Pie to bring a taste of sunshine to your table, no matter the season. Picture this: a crunchy graham cracker crust, a silky lemon filling bursting with tang, and a jewel-toned raspberry swirl that adds just the right amount of sweet-tart freshness. This pie is strikingly beautiful, outrageously flavorful, and comes together with just a handful of ingredients. Whether you need a show-stopping summer dessert or a bright note at the end of a holiday meal, Lemon Raspberry Pie is the sort of treat everyone will remember and request again and again!
Ingredients You’ll Need
Ingredients You’ll Need
With just a few classic ingredients, Lemon Raspberry Pie shines bright! Each component serves a purpose, from adding snap and sweetness to depth of flavor or vibrant color. Let’s take a look at what you’ll need to make this unforgettable dessert:
- Graham cracker crumbs: These form the essential base—crunchy, slightly sweet, and the perfect buttery counterpart to the creamy filling.
- Granulated sugar: Adds a touch of sweetness both to the crust and the raspberry layer, balancing out the tart fruits beautifully.
- Unsalted butter: Melted butter binds the crust, giving it richness and helping it bake up golden and toasty.
- Sweetened condensed milk: This is the magic ingredient in the filling, making it luxuriously creamy and just sweet enough.
- Egg yolks: Egg yolks provide rich texture, setting the lemon filling to a tender, sliceable custard.
- Fresh lemon juice: Freshly squeezed is best, bringing lively tartness that’s the soul of the pie.
- Lemon zest: The zest intensifies the lemon flavor and perfumes the entire pie with citrus brightness.
- Fresh raspberries: These give the beautiful ruby swirl; their juicy, tangy burst makes every bite exciting.
- Cornstarch: Helps thicken the raspberry layer so it marries perfectly with the custard beneath.
- Water: Just a splash is needed to create the right consistency in the raspberry compote.
- Whipped cream and extra raspberries: Totally optional, but they make every slice feel like it came straight from a bakery window.
How to Make Lemon Raspberry Pie
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until every crumb is coated and the texture looks a little like wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish—use the bottom of a measuring cup to get it nice and compact. Bake the crust for 8 to 10 minutes until fragrant and just beginning to turn golden at the edges. Set aside to cool slightly while you work on the fillings.
Step 2: Whisk Together the Lemon Filling
In another bowl, whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, and zesty lemon peel. The mixture should turn silky smooth, thick, and sunny yellow. Pour this luscious custard into your baked (and slightly cooled) graham cracker crust, spreading it evenly to the edges.
Step 3: Cook the Raspberry Swirl
Now, in a small saucepan, combine fresh raspberries, sugar, cornstarch, and water. Gently mash the berries as the mixture cooks over medium heat, stirring constantly. After about 5 to 7 minutes, it’ll bubble and thicken into a ruby-red compote. Remove from the heat and let cool for a couple of minutes—you don’t want it too hot when it meets the delicate lemon filling!
Step 4: Swirl and Bake
Carefully spoon the raspberry mixture over the lemon filling. You can swirl it artistically with the tip of a knife, or simply spread it as a vibrant blanket atop your custard. Either way, the combination is both gorgeous and irresistible. Bake the pie for another 15 to 18 minutes, until the center just barely wobbles when jiggled. Don’t worry if it looks underdone; it will set up beautifully as it cools.
Step 5: Cool and Chill
Allow your Lemon Raspberry Pie to cool on the counter until it’s no longer steaming, then transfer it to the fridge. A good 4 hours (or overnight) ensures the filling is perfectly set and sliceable. Don’t rush this step—the anticipation will only make that first forkful more rewarding!
How to Serve Lemon Raspberry Pie
Garnishes
Nothing makes Lemon Raspberry Pie more irresistible than a cloud of fluffy whipped cream and a handful of plump, juicy raspberries on top. The tangy pie pairs perfectly with the cool sweetness of whipped cream, and that vibrant berry pop just looks and tastes like pure joy. If you’re feeling extra, a sprinkle of finely grated lemon zest gives a bright, festive touch.
Side Dishes
This pie shines on its own, but it’s also wonderful served alongside fresh berries, a fruit salad, or even a scoop of vanilla ice cream for a more decadent treat. If you’re serving a crowd, pair it with iced tea or a sparkling lemonade to echo the refreshing citrus flavors. Lemon Raspberry Pie is also a natural partner to a creamy hot coffee for a dreamy brunch dessert.
Creative Ways to Present
For a standout presentation, try serving the pie in individual jars or parfait glasses, layering the crust, filling, and raspberries for a playful take. Another fun idea: cut small rounds with a biscuit cutter for bite-size party treats. You can also use pastry stencils to dust powdered sugar in decorative patterns across the whipped cream for a truly photogenic finish!
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Raspberry Pie covered loosely with plastic wrap or foil, right in the refrigerator. It stays wonderfully fresh and creamy for up to three days. The flavors even deepen as they chill!
Freezing
If you want to get ahead for a special occasion, this pie can be frozen. Chill the baked and cooled pie completely, then wrap tightly in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the fridge before serving, and add fresh whipped cream and raspberries just before bringing it to the table.
Reheating
Lemon Raspberry Pie is absolutely best served chilled, straight from the refrigerator. But if you do prefer it a tad warmer, let it sit at room temperature for 30 minutes before slicing. Avoid microwaving so the textures stay perfect.
FAQs
Can I use frozen raspberries for the raspberry layer?
Absolutely! Frozen raspberries work beautifully in this recipe—just thaw and drain them first to get rid of any extra liquid. They give the same vibrant color and tartness as fresh, so Lemon Raspberry Pie is always in season.
How do I keep the crust from getting soggy?
Baking the crust before adding the filling is key. If you press the crumbs firmly and use all the butter, you’ll have a crisp base every time. Just be sure the crust cools a bit before pouring in the lemon filling so it doesn’t steam and soften.
Can I make Lemon Raspberry Pie in advance?
Yes! This pie actually benefits from a long chill. It’s easy to make up to two days ahead. Just keep it covered in the fridge, and add whipped cream and raspberries just before serving for that bakery-fresh look.
Is there a substitute for sweetened condensed milk?
For the classic creamy texture, sweetened condensed milk is recommended. If you need a dairy-free alternative, you can try coconut condensed milk, though the flavor will be slightly different. The result will still be delicious and smooth!
How do I get the perfect swirl on top?
To get that bakery-style swirl, use a small spoon to add dollops of the raspberry mixture over the lemon filling, then gently drag a toothpick or small knife in a figure-eight motion. It’s simple, elegant, and always impressive.
Lemon Raspberry Pie: Final Thoughts
All that’s left is to invite your favorite people, slice up your Lemon Raspberry Pie, and watch the smiles appear. From the first zippy, tangy bite to the last crumbly bit of crust, it’s sure to become your newest dessert tradition. Go ahead—treat yourself and everyone you love to this bright and beautiful pie. I can’t wait to hear how much you enjoyed every last bite!
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Lemon Raspberry Pie Recipe
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the perfect balance of tangy lemon and sweet raspberries with this delightful Lemon Raspberry Pie. A graham cracker crust holds a luscious lemon filling topped with a vibrant raspberry swirl, creating a beautiful and delicious dessert for any occasion.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the lemon filling:
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
For the raspberry layer:
- 1 1/2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For topping:
- Whipped cream and extra raspberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 8–10 minutes. Let cool slightly.
- Make the lemon filling: Whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth. Pour into the cooled crust.
- Create the raspberry layer: In a saucepan, cook raspberries, sugar, cornstarch, and water until thickened. Spoon over the lemon filling and swirl gently.
- Bake the pie: Bake for 15–18 minutes until set. Cool to room temperature, then chill for at least 4 hours.
- Serve: Top with whipped cream and raspberries before serving.
Notes
- You can use frozen raspberries—just thaw and drain first.
- For a brighter flavor, consider adding a dash of lemon extract to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
