If you’re after a sweet slice of sunshine, Lemon Raspberry Pie is the perfect dessert to brighten any occasion. This classic creation pairs the zingy brightness of lemon with the juicy intensity of raspberries, all nestled in a buttery graham cracker crust and topped with whipped clouds. It’s a showstopper at summer gatherings, a comfort during chilly winters, and refreshingly simple to prepare. Each layer brings its own sparkle: tart, creamy, fruity, and crisp, with flavors that sing together in perfect harmony. Whether you’re a baking first-timer or looking to impress seasoned pie lovers, Lemon Raspberry Pie never fails to deliver delight.
Ingredients You’ll Need
With just a handful of fresh, vibrant ingredients, Lemon Raspberry Pie comes together effortlessly and tastes utterly homemade. These simple elements work together to bring out the best in flavor, color, and texture—each one playing a deliciously important role.
- Graham cracker crumbs: This forms the base, lending a nutty, sweet crunch that holds up against the creamy and juicy layers.
- Granulated sugar: Sweetens both the crust and the raspberry filling, balancing the tartness and enhancing every bite.
- Unsalted butter (melted): The golden glue that brings the graham crumbs together for a rich, toasty crust.
- Sweetened condensed milk: The not-so-secret ingredient for luscious, creamy lemon filling—makes everything velvety smooth.
- Large egg yolks: Add luxurious texture and richness, helping the lemon layer set perfectly when baked.
- Fresh lemon juice: The star of the show, infusing the filling with vibrant, zesty tang that’s simply irresistible.
- Lemon zest: Provides aromatic oils and an extra punch of citrus, enhancing every forkful with fragrant brightness.
- Fresh raspberries: Juicy berries give the top layer its gorgeous color and tart, jammy flavor.
- Sugar (for raspberry layer): Rounds out the raspberries’ sharpness and helps the mixture thicken.
- Cornstarch: Thickens the raspberry topping into a spoonable layer that won’t slide off when sliced.
- Water: Just a splash to bring the raspberries and cornstarch together.
- Whipped cream and fresh raspberries (optional): These make a beautiful, fluffy topping for serving, adding creaminess and flair.
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, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand. Firmly press this mixture into the bottom and up the sides of a 9-inch pie dish. Don’t be shy—use the bottom of a measuring cup to get a compact, even layer that will hold together beautifully. Bake the crust for 8 to 10 minutes until lightly golden and set. Then, allow it to cool slightly while you work on your lemony filling.
Step 2: Mix the Lemon Filling
In a separate bowl, whisk together the sweetened condensed milk, egg yolks, freshly squeezed lemon juice, and lemon zest. Whisk until silky smooth and sunny yellow. This filling should be creamy with a balance of tanginess and sweetness—a bright foundation for your Lemon Raspberry Pie layers.
Step 3: Bake the Lemon Layer
Pour the gorgeous lemon filling into your cooled crust, smoothing out the top. Place the pie into the oven and bake for 15 to 18 minutes, just until the filling is set but still has a gentle jiggle in the center. This ensures that the lemon filling remains dreamy and custardy. Once baked, let it cool at room temperature, then transfer it to the refrigerator to chill for at least 2 hours. Patience pays off—the flavors develop and the texture sets perfectly!
Step 4: Make the Raspberry Layer
As the pie chills, turn your attention to the vibrant raspberry layer. In a small saucepan, combine fresh raspberries, sugar, cornstarch, and water. Cook gently over medium heat, stirring and mashing the berries until the sauce thickens into a luscious, slightly jammy consistency—usually about 5 to 7 minutes. If you prefer a smoother texture, you can strain the mixture to remove seeds. Allow this ruby-hued topping to cool completely, then gently spread it over the chilled lemon layer.
Step 5: Top and Serve
When you’re ready to serve, finish your Lemon Raspberry Pie with a crown of whipped cream and a scatter of fresh raspberries. The contrast in textures—the light creaminess against the jammy berry and silky lemon layers—makes every bite a true celebration.
How to Serve Lemon Raspberry Pie
Garnishes
Garnishing Lemon Raspberry Pie can be as simple or as fancy as you please. A generous dollop of fresh whipped cream is always a hit, adding a light, airy touch to the bold flavors. Crown each slice with a few plump, glistening raspberries and a twist of lemon zest. For an extra-special presentation, you could sprinkle over some crushed, freeze-dried raspberries for a tart pop and a dash of color.
Side Dishes
Since Lemon Raspberry Pie is bright, tart, and lightly sweet, it pairs beautifully with light, neutral sides. Try serving it with a selection of tea or coffee, or next to a bowl of simple vanilla ice cream for a real treat. If you’re hosting, a platter of fresh berries and a few buttery shortbread cookies on the side keeps things lively and inviting.
Creative Ways to Present
For a showstopping twist, slice the pie into small bars or squares and serve them like party petits fours—each topped with a dab of whipped cream and a single raspberry. If you’re going for mini desserts, bake the pie in individual tart shells; it’s the perfect potluck or picnic treat! For birthdays or special celebrations, arrange edible flowers and berry clusters around the pie for a garden party look.
Make Ahead and Storage
Storing Leftovers
Lemon Raspberry Pie is a dream when it comes to making in advance. Leftovers keep beautifully in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. The crust remains crisp, and the lemon and raspberry layers hold their luscious texture—just be sure to wait until serving to add any whipped cream.
Freezing
If you want to plan even further ahead, you can freeze Lemon Raspberry Pie (without the whipped cream). Once the pie is fully chilled and set, wrap it tightly in plastic wrap and then in foil to protect it from freezer odors. Freeze for up to one month. For best results, thaw the pie overnight in the fridge before garnishing and serving.
Reheating
This is a pie to serve cold or at room temperature—no need for reheating! If you’ve frozen your Lemon Raspberry Pie, simply let it thaw in the refrigerator. Serving it chilled lets the flavors shine and the texture stay just right.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work perfectly in the raspberry layer of Lemon Raspberry Pie. No need to thaw them first; just add a minute or two to the cooking time to account for the extra chill. You may need a tiny bit more cornstarch if the mixture seems loose.
How do I make the pie less tart?
If you prefer your Lemon Raspberry Pie a bit sweeter and less tangy, simply add a tablespoon or two of extra sugar to the lemon filling, or use a touch more sweetened condensed milk. Tasting the lemon filling before baking is a great way to find your perfect sweetness balance.
Can I make this pie gluten-free?
Yes, you can! Swap out regular graham crackers for gluten-free graham crackers or cookies. The rest of the ingredients are naturally gluten-free, so this simple swap is all you need for a delicious gluten-free Lemon Raspberry Pie.
How far in advance can I make Lemon Raspberry Pie?
You can make the entire pie a day ahead and keep it refrigerated until ready to serve. In fact, letting it chill overnight helps all the flavors meld beautifully. Just add whipped cream and extra berries right before serving for the freshest look.
Can I strain the seeds from the raspberry layer?
Definitely! If you love a smoother texture, pass the cooked raspberry layer through a fine mesh sieve before cooling and spreading it on the pie. This gives you a silky, seedless finish without sacrificing that bright raspberry flavor.
Final Thoughts
If you’re ready to bring a burst of sunshine to your next dessert, Lemon Raspberry Pie is just the thing. It’s easy enough for a weeknight treat, stunning enough for celebrations, and always unforgettable on the first bite. Gather your loved ones and dig in—they’ll be showering you with requests for this recipe again and again!
Print
Lemon Raspberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus chilling)
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the perfect balance of sweet and tangy flavors with this delightful Lemon Raspberry Pie. A buttery graham cracker crust holds a luscious lemon filling topped with a vibrant raspberry layer, all crowned with whipped cream and fresh berries. This pie is a refreshing treat, ideal 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 oz) 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 sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For Topping:
- Whipped cream and fresh raspberries (optional)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake.
- Make the Lemon Filling: Whisk condensed milk, egg yolks, lemon juice, and zest. Pour into crust and bake.
- Create the Raspberry Layer: Cook raspberries, sugar, cornstarch, and water into a jam. Spread over the lemon layer.
- Finish and Serve: Chill pie, then top with whipped cream and raspberries before serving.
Notes
- For a smoother raspberry layer, strain the mixture to remove seeds.
- The pie can be made a day ahead and refrigerated.
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