Description
This Lemon Raspberry Pie is a refreshing dessert that combines tangy lemon filling with a sweet raspberry topping on a buttery graham cracker crust. The ideal balance of tart and sweet, this pie is perfect for any occasion, from casual gatherings to special celebrations.
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
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, mix crushed graham crackers, melted butter, and sugar. Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust.
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Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
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For the lemon filling, whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
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Pour the lemon filling into the cooled crust and bake for 15-18 minutes, or until set. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to chill.
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For the raspberry topping, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat for about 5 minutes, until the raspberries break down and the sauce thickens. Let it cool.
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After chilling, pour the raspberry topping over the lemon filling and spread evenly.
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Slice, serve chilled, and garnish with fresh raspberries if desired.
Notes
Storage: Keeps well in the fridge for up to 3 days.
Reheating: Let sit at room temperature for 15-20 minutes if you prefer it slightly warm.
Variations:
Swap lemon filling for homemade lemon curd for a richer flavor.
Experiment with different berries for the topping.
Use a shortbread or gluten-free graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 310 kcal
