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
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 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.
