Lemon Raspberry Pie Recipe

There is something absolutely magical about a Lemon Raspberry Pie: it’s the kind of dessert that steals the show at any gathering! Tart, juicy raspberries meet the zesty punch of fresh lemon in a pie that manages to be both rich and refreshing all at once. With its vibrant colors and summery flavors, this pie brings joy to every slice, making it perfect for celebrations, family dinners, or simply when you want to brighten an ordinary day. When you serve a Lemon Raspberry Pie, you’re not just sharing a treat—you’re sharing a burst of sunshine with everyone around the table!

this Recipe

Ingredients You’ll Need

The beauty of Lemon Raspberry Pie is in its simplicity—fresh, honest ingredients that work together in luscious harmony. Each component brings something special, from depth of flavor to that exquisite, eye-catching color. Here’s what you’ll need and why each ingredient matters:

• Pie crust: A buttery, flaky base is a must for supporting all those juicy berries and vibrant lemon goodness.
• Fresh raspberries: Their tartness keeps the pie from becoming overly sweet and turns every bite into a juicy delight.
• Granulated sugar: Balances the natural acidity of the lemon and raspberries, creating a sweet-tangy harmony.
• Lemon zest: Infuses bright, aromatic lemon oil that makes the filling irresistible and ultra-refreshing.
• Lemon juice: Gives that tangy kick and depth, ensuring the lemon flavor shines through with every forkful.
• Cornstarch: Works as a gentle thickener, so your pie sets up perfectly without turning gummy.
• Eggs: Binds the filling and makes it luxuriously silky while helping the pie to slice beautifully.
• Unsalted butter: Adds a rich finish and glossy sheen to the filling, rounding out the flavor.
• Vanilla extract: Just a splash adds a subtle warmth and depth that elevates all the other flavors.
• Pinch of salt: Enhances every note; it might be small, but it truly makes a difference!

How to Make Lemon Raspberry Pie

Step 1: Prepare the Crust

If you’re using a homemade pie crust, roll it out and fit it into your pie dish, trimming any excess and crimping the edges. Prick the bottom with a fork, then chill for at least 30 minutes. If using store-bought, just let it come to room temperature before filling. Pre-baking the crust for 10 minutes ensures it stays flaky under the vibrant Lemon Raspberry Pie filling.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together granulated sugar, cornstarch, eggs, lemon zest, and a pinch of salt. Slowly pour in the fresh lemon juice, whisking constantly. Set over medium heat and stir until the mixture thickens and just starts to bubble. Remove from heat and add the butter and vanilla extract—stir until glossy and fully combined. Let it cool slightly before assembling the pie.

Step 3: Layer the Raspberries

Spread a generous layer of fresh raspberries evenly across the bottom of the pre-baked pie crust. Tossing the raspberries gently with a tablespoon of sugar is a great way to boost their natural flavor, especially if they’re out of season or a bit tart.

Step 4: Pour and Bake

Pour the luscious lemon mixture over the layer of raspberries, smoothing the top with a spatula. Give the pie a gentle tap on the counter to release any air pockets. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the center is gently set but still a little wobbly. The Lemon Raspberry Pie will finish setting as it cools.

Step 5: Cool and Chill

Allow your pie to cool at room temperature for an hour. Afterward, move it to the fridge and chill for at least three hours (overnight is best!). This step ensures every slice of Lemon Raspberry Pie holds its shape and the flavors meld beautifully.

How to Serve Lemon Raspberry Pie

Garnishes

For the ultimate finishing touch, dust your Lemon Raspberry Pie with powdered sugar and scatter a few extra raspberries on top. Lemon zest curls or thin lemon slices offer a bright, citrusy pop. A dollop of whipped cream or a small scoop of vanilla ice cream takes this dessert to a whole new level of indulgence!

Side Dishes

Balance the refreshing tang of your pie with subtle accompaniments: think mint tea, a light fruit salad, or a handful of candied nuts. Even a cup of good, strong coffee pairs beautifully, highlighting the contrast between sweet, tart, and creamy.

Creative Ways to Present

If you want to bring an extra wow factor, assemble your Lemon Raspberry Pie in mini tart shells for an elegant dessert buffet, or top each slice with an edible flower. A drizzle of raspberry coulis on the plate turns every serving into a restaurant-worthy masterpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Raspberry Pie can be stored, covered, in the refrigerator for up to four days. Press a piece of plastic wrap directly against the surface to keep the filling silky and prevent it from picking up fridge aromas. Wait to garnish until just before serving to keep everything fresh and pretty!

Freezing

Want to save some for later? Wrap your fully chilled pie (or slices) tightly in plastic wrap and then foil. Lemon Raspberry Pie freezes well for up to two months. Thaw overnight in the fridge for best results—this keeps the texture closest to freshly made.

Reheating

While this pie is best enjoyed cold or at room temperature, you can gently bring a slice to room temp if you prefer. Avoid microwaving, as it can make the filling runny. Instead, leave your slice on the counter for 20-30 minutes for perfect pie texture.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If raspberries are out of season, frozen ones work beautifully. No need to thaw; just add a minute or two to bake time and increase cornstarch slightly to absorb the extra juice.

Is it possible to make this pie gluten-free?

Definitely. Just swap the regular pie crust for your favorite gluten-free alternative. The filling itself is naturally gluten-free, so you’ll still enjoy the full Lemon Raspberry Pie experience.

Can I make Lemon Raspberry Pie a day ahead?

Yes—ahead is actually better! Letting the pie chill overnight allows the flavors to meld and the filling to set perfectly. Just wait to add garnishes until right before serving for a show-stopping finish.

Do I need to blind bake the crust?

You don’t absolutely have to, but a quick 10 minutes in the oven before you add the filling helps ensure the bottom stays crisp and not soggy under the luscious lemon raspberry layers.

How do I prevent the pie from being too tart?

If you prefer a sweeter pie, add an extra tablespoon or two of sugar to the lemon mixture, or serve each slice with a pillow of sweetened whipped cream. Taste the lemon mixture before baking and adjust to your liking!

Final Thoughts

Whether you’re a citrus lover or a berry devotee, Lemon Raspberry Pie brings the best of both worlds to your dessert table. Its sunny flavor, creamy texture, and jewel-like appearance make it a true celebration treat. Gather your ingredients, follow these easy steps, and share a slice (or two!) with friends—you’ll be amazed at how quickly this pie disappears!

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