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
Scale
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
