Description
This Lemon Raspberry Pie combines a tangy lemon filling with a crisp graham cracker crust, topped with a sweet and vibrant raspberry sauce. Perfectly chilled, it offers a refreshing and fruity dessert ideal for summer or any occasion.
Ingredients
Scale
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 your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare the Crust: In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press this mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust.
- Bake the Crust: Place the crust in the oven and bake for 8-10 minutes until lightly golden. Remove from oven and allow it to cool completely to ensure the filling sets properly.
- Make Lemon Filling: In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until the mixture is smooth and well combined.
- Bake the Filling: Pour the lemon filling into the cooled crust and bake in the oven for 15-18 minutes, or until the filling is set. After baking, let the pie 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 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 it cool.
- Add Raspberry Topping: Once the pie is chilled, pour the cooled raspberry topping evenly over the lemon filling and spread gently.
- Serve: Slice the pie and serve chilled. Garnish with fresh raspberries for an extra touch of freshness and color.
Notes
- Ensure the crust is completely cooled before adding the lemon filling to prevent it from becoming soggy.
- Use fresh lemon juice for the best tangy flavor and brightness in the filling and topping.
- The raspberry topping can be prepared a day ahead and refrigerated to save time.
- Chilling the pie for at least 2 hours is essential for the filling to set properly and to enhance flavor melding.
- For a decorative touch, reserve some fresh raspberries to place on top before serving.
