If you’ve been searching for a dessert that perfectly balances tangy brightness with sweet berry goodness, look no further than this delightful Lemon Raspberry Pie Recipe. This pie brings together a crisp graham cracker crust, a luscious lemon filling, and a vibrant raspberry topping that create a harmony of flavors and textures you will absolutely adore. Every bite bursts with freshness and richness, making it an ideal centerpiece for any gathering or a special treat just for you.
Ingredients You’ll Need
This Lemon Raspberry Pie Recipe calls for simple, everyday ingredients that combine to create an extraordinary dessert experience. Each component plays a vital role, whether it’s adding balance, texture, or that signature zesty punch.
- 2 cups crushed graham crackers: This forms the crunchy, buttery crust that holds the pie together and adds a lovely texture contrast.
- 1/2 cup melted butter: Combining with graham crackers, it ensures the crust is perfectly firm and golden when baked.
- 1/4 cup sugar: Adds just enough sweetness to complement the tartness of the lemon filling and raspberries.
- 1 can (14 oz) sweetened condensed milk: Provides the creamy, sweet base for the lemon filling, making it rich but not overpowering.
- 1/2 cup fresh lemon juice: The star ingredient that delivers a bright zing, giving the pie its characteristic fresh lemon flavor.
- 1 tablespoon lemon zest: Intensifies the lemon essence, infusing the filling with aromatic oils from the lemon peel.
- 2 egg yolks: Helps thicken the filling for a smooth, custard-like texture.
- 1 cup fresh raspberries: Adds a sweet-tart burst and beautiful jewel-toned color to the topping.
- 2 tablespoons sugar: Sweetens the raspberry topping and balances their natural acidity.
- 1 tablespoon lemon juice: Enhances the raspberry sauce’s brightness and ties the flavors to the lemon filling.
How to Make Lemon Raspberry Pie Recipe
Step 1: Preparing the Oven and Crust
Begin by preheating your oven to 350°F (175°C) so it’s the perfect temperature when your crust is ready. Mix together the crushed graham crackers, melted butter, and sugar in a bowl until evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, making sure it’s an even layer to support the filling perfectly.
Step 2: Baking the Crust
Bake the crust for 8 to 10 minutes until it turns a lovely light golden color, which helps it maintain structure and adds a subtle toasted flavor. Once baked, remove it from the oven and allow it to cool completely so the filling won’t melt or become diluted.
Step 3: Mixing the Lemon Filling
While the crust cools, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until you have a silky smooth mixture. This filling is the heart of the Lemon Raspberry Pie Recipe, offering the bright, tangy flavor that contrasts wonderfully with the sweetness of the raspberries.
Step 4: Baking the Filling
Pour the lemon filling into the cooled crust, smoothing it evenly. Bake again for 15 to 18 minutes, or until the filling is just set but still slightly wobbly in the center to ensure a creamy, custard-like texture. Let the pie cool to room temperature before refrigerating for at least 2 hours to achieve that perfect chill and firmness.
Step 5: Preparing the Raspberry Topping
While the pie chills, make the raspberry topping. Combine the fresh raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes, stirring occasionally until the berries break down and the sauce thickens. This luscious topping adds color, sweetness, and that irresistible fruity punch that makes this pie so special.
Step 6: Assembling the Pie
Once the pie has chilled fully, carefully pour the raspberry topping over the lemon filling and spread it into an even layer. This finishing touch not only looks stunning but adds a fresh burst of flavor in every bite. For an extra lovely presentation, sprinkle some fresh raspberries on top before slicing and serving.
How to Serve Lemon Raspberry Pie Recipe
Garnishes
To make your Lemon Raspberry Pie Recipe look even more inviting, try garnishing with a few fresh raspberries and a sprinkling of lemon zest on top. A dollop of lightly whipped cream also pairs beautifully, adding a creamy softness that complements the tangy pie.
Side Dishes
This pie is already a showstopper on its own, but serving it alongside a lightly brewed herbal tea or a scoop of vanilla ice cream can elevate the dessert experience even further. The creaminess of the ice cream balances the tart flavors perfectly, while tea provides a refreshing palate cleanser.
Creative Ways to Present
For a stunning presentation, serve slices on colorful dessert plates, drizzle with extra raspberry sauce, or even sprinkle crushed graham crackers around the edges for added texture. If you’re entertaining, consider cutting the pie into mini tartlets or using a clear glass pie dish to show off the enticing layers.
Make Ahead and Storage
Storing Leftovers
Your Lemon Raspberry Pie Recipe will keep well covered in the refrigerator for up to three days. Make sure to wrap it tightly with plastic wrap or keep it in an airtight container to prevent it from absorbing other fridge odors and to maintain its fresh taste and texture.
Freezing
While you can freeze the pie, it’s best to freeze it before adding the raspberry topping to avoid a watery texture upon thawing. Wrap tightly in plastic wrap and place in a freezer bag or container. Thaw overnight in the refrigerator before adding the raspberry sauce and serving.
Reheating
This pie is best enjoyed chilled straight from the refrigerator, so reheating is generally not recommended. However, if you prefer, let it come to room temperature for 30 minutes before serving to bring out the flavors more fully.
FAQs
Can I use frozen raspberries for the topping?
Absolutely! Frozen raspberries work well but be sure to thaw and drain any excess liquid before cooking the topping to avoid it becoming too watery.
What can I substitute for graham crackers in the crust?
You can use digestive biscuits or crushed vanilla wafers as an alternative. Just make sure to adjust the sweetness if needed, as these may vary in sugar content.
Is it necessary to bake the lemon filling?
Yes, baking helps the filling set properly, giving it that smooth, custardy texture that holds its shape well when sliced.
Can I make this pie vegan or dairy-free?
For a vegan version, you’d need to substitute the sweetened condensed milk and eggs with plant-based alternatives, but this will alter the texture and flavor significantly. It’s a fun experiment if you’re up for it, but the classic recipe shines as is.
How long should I chill the pie before serving?
Chilling for at least 2 hours is ideal to let the filling set fully and to meld the flavors, but overnight chilling will only enhance the taste experience.
Final Thoughts
This Lemon Raspberry Pie Recipe is truly a gem that combines simplicity with extraordinary flavors. It’s a wonderful dessert that brings sunshine to the table with its vibrant citrus notes and sweet berry topping. I can’t wait for you to try making it yourself and enjoy every delicious bite as much as I do!
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Lemon Raspberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This refreshing Lemon Raspberry Pie combines a crisp graham cracker crust with a tangy lemon custard filling and a sweet, homemade raspberry topping. Perfectly balanced between tart and sweet, this pie is a delightful dessert for any occasion, offering vibrant citrus flavors and a luscious berry finish.
Ingredients
Crust
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
Lemon Filling
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 egg yolks
Raspberry Topping
- 1 cup fresh raspberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust.
- Prepare crust: In a bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press this mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
- Bake crust: Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool completely to set.
- Make lemon filling: In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and fully combined.
- Bake filling: Pour the lemon filling into the cooled crust and bake for 15-18 minutes, or until the filling is set but still slightly jiggly in the center. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to chill and firm up.
- Prepare raspberry topping: In a saucepan over medium heat, combine the fresh raspberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the raspberries break down and the sauce thickens. Remove from heat and let cool completely.
- Assemble pie: After the pie has chilled, pour the cooled raspberry topping evenly over the lemon filling and spread it carefully.
- Serve: Slice the pie and serve it chilled. Optionally, garnish slices with additional fresh raspberries for an attractive presentation.
Notes
- Ensure the crust is fully cooled before adding the lemon filling to avoid sogginess.
- Use fresh lemon juice and zest for the best flavor and brightness.
- If the raspberry sauce is too thin, continue cooking a little longer to achieve desired thickness.
- The pie should be refrigerated for at least 2 hours to allow the filling to set properly.
- For a more intense raspberry flavor, consider adding a teaspoon of raspberry liqueur to the topping.
