Lemon Raspberry Pie

Name: Lemon Raspberry Pie
Prep time: 20 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 2 cups crushed graham crackers; 1/2 cup melted butter; 1/4 cup sugar; 1 can (14 oz) sweetened condensed milk; 1/2 cup fresh lemon juice; 1 tablespoon lemon zest; 2 egg yolks; 1 cup fresh raspberries; 2 tablespoons sugar; 1 tablespoon lemon juice

Isabella

🌟Life, Love, and Gastronomy 🍷

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This Lemon Raspberry Pie is a delightful dessert that brings together the perfect balance of tangy lemon filling and sweet raspberry topping. With a buttery graham cracker crust, it’s a treat that’s both refreshing and indulgent. Whether you’re looking to impress guests at a dinner party or just craving a sweet and tart dessert, this pie is sure to satisfy every time.

Why You’ll Love This Recipe

I absolutely love this Lemon Raspberry Pie because it has the perfect combination of flavors—zesty lemon, creamy sweetness, and the bright freshness of raspberries. The graham cracker crust adds a lovely crunch, and the entire pie just comes together so beautifully. It’s not overly sweet, and the raspberry topping provides the perfect burst of flavor. It’s the kind of dessert that can brighten up any meal or celebration, and it’s surprisingly simple to make!

Ingredients

For the Crust:

2 cups crushed graham crackers

1/2 cup melted butter

1/4 cup sugar

For the Lemon Layer:

1 can (14 oz) sweetened condensed milk

1/2 cup fresh lemon juice

1 tablespoon lemon zest

2 egg yolks

For the Raspberry Topping:

1 cup fresh raspberries

2 tablespoons sugar

1 tablespoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C).

In a bowl, I mix the crushed graham crackers, melted butter, and sugar until well combined. I then press this mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.

I bake the crust for 8-10 minutes, or until lightly golden. Once it’s done, I remove it from the oven and allow it to cool completely.

For the lemon filling, I whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks in a mixing bowl until smooth and well combined.

I pour the lemon filling into the cooled crust and bake for an additional 15-18 minutes, or until the filling is set. Once baked, I let the pie cool to room temperature, then refrigerate for at least 2 hours, or until it’s fully chilled.

While the pie chills, I make the raspberry topping by combining the raspberries, sugar, and lemon juice in a small saucepan. I cook the mixture over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 5 minutes. Once done, I remove it from the heat and let it cool.

After the pie has chilled, I pour the raspberry topping over the lemon filling, spreading it evenly across the surface.

I slice the pie and serve it chilled, often garnishing with additional fresh raspberries if desired.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 30 minutes

Chilling Time: 2 hours

Total Time: 3 hours (including chilling)

Servings: 8 servings

Variations

Lemon Curd Version: If you prefer a richer lemon flavor, you can swap the lemon filling for a homemade lemon curd. It will give the pie a thicker, creamier texture.

Berry Medley: Feel free to experiment with other berries like strawberries, blackberries, or blueberries for a mixed berry topping.

Crust Alternatives: For a different crust, you could use crushed digestive biscuits or even a shortbread crust for a richer taste.

Storage/Reheating

Storage: This pie keeps well in the fridge for up to 3 days. Make sure to cover it with plastic wrap or foil to keep it fresh.

Reheating: If you prefer your pie slightly warm, you can remove it from the fridge and let it sit at room temperature for 15-20 minutes before serving. The raspberry topping can be refrigerated separately and added just before serving.

Related Recipes:

No Bake Raspberry Cream Pie

FAQs

Can I use frozen raspberries for the topping?

Yes, frozen raspberries can be used for the topping. Just thaw them before cooking them with the sugar and lemon juice.

How can I make the crust gluten-free?

You can easily make the crust gluten-free by using gluten-free graham crackers or other gluten-free biscuits as a substitute for the regular graham crackers.

Can I use bottled lemon juice?

While fresh lemon juice is best for flavor, bottled lemon juice can be used in a pinch. Just keep in mind that fresh lemon juice will give a brighter, more vibrant taste.

Can I make the pie ahead of time?

Yes, you can make the pie a day or two ahead of time. Just make sure it stays refrigerated, and it will stay fresh and delicious!

Is there a dairy-free option for the condensed milk?

You can use coconut milk or almond milk sweetened condensed milk as a dairy-free alternative for the filling. Just make sure the consistency is similar to traditional sweetened condensed milk.

Conclusion

This Lemon Raspberry Pie is an easy-to-make dessert that is both refreshing and indulgent. The balance of sweet and tart flavors with a buttery crust makes it a perfect treat for any occasion. Whether you’re serving it at a summer barbecue or for a holiday meal, this pie is sure to become a favorite in your dessert repertoire. I know I’ll be making it again soon.

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