Lemon Raspberry Pie Recipe

If you’re sensing a craving for sunshine on a plate, then you simply have to try Lemon Raspberry Pie. This irresistible dessert captures the zesty brightness of fresh lemon and the sweet-tart pop of raspberries, all nestled inside a buttery graham cracker crust. Every bite is a celebration of tangy citrus mingling with berry sweetness, piled high with whipped cream for a decadent finish. It’s the kind of pie that turns an ordinary evening into a memorable event, and it’s destined to become a household favorite.

this Recipe

Ingredients You’ll Need

One of the true joys of making Lemon Raspberry Pie is how effortlessly these simple ingredients come together to create something special. Every component, from the crisp crust to the vibrant topping, adds its own layer of flavor, texture, or color to the final masterpiece.

• Graham cracker crumbs: These form the base of your pie, lending an old-fashioned, crunchy-sweet start that’s hard to resist.
• Granulated sugar: Just a hint in the crust brings out a touch of caramel sweetness and binds everything together.
• Unsalted butter, melted: Melted butter saturates the crumbs so they press easily and bake into a perfectly golden, flavorful shell.
• Sweetened condensed milk: The star of the filling, this creamy and rich milk brings essential sweetness and a silky texture.
• Large egg yolks: These add structure and give the pie its luscious, custardy finish.
• Fresh lemon juice: The must-have for that classic lemon zing; freshly squeezed is best for the brightest flavor.
• Lemon zest: Zest adds an extra punch, infusing the filling with intense natural citrus oils.
• Vanilla extract: Just a teaspoon mini-balances the tartness with subtle warmth and enhances the aroma.
• Fresh raspberries: Their tart-sweetness complements the lemon, and their ruby color turns the pie into a showstopper.
• Powdered sugar: A little dusting adds elegance and lightly sweetens the berry topping.
• Whipped cream: Fluffy whipped cream creates the ultimate creamy contrast to the pie’s tangy filling and juicy fruit.

How to Make Lemon Raspberry Pie

Step 1: Prepare the Graham Cracker Crust

Begin by preheating your oven to 350°F. Combine the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until the crumbs are evenly moistened and look like wet sand. This mixture is the foundation for everything to come, so take your time pressing it firmly and evenly into a 9-inch pie dish, making sure to go up the sides for full flavor and structure. Pop the crust in the oven and bake for 8 minutes. This sets the base and deepens the nutty flavor, which pairs perfectly with the tart filling.

Step 2: Mix the Lemon Filling

While your crust is cooling, grab a clean bowl and whisk together the sweetened condensed milk, egg yolks, fresh lemon juice, lemon zest, and vanilla extract. Whisk until the mixture is luxuriously smooth and glowing with that sunshiny lemon color. This step brings out the zesty aroma and ensures every bite of Lemon Raspberry Pie delivers a punch of citrus flavor.

Step 3: Fill and Bake

Pour your lemon filling into the barely cooled crust, using a spatula to even out the surface. Slide the pie back into the oven and bake for 15 to 18 minutes, just until the center is set but still a little wobbly when you nudge the pie dish. This gentle bake is key to achieving that creamy, custard-like texture that defines a stellar Lemon Raspberry Pie.

Step 4: Cool and Chill

Remove the pie from the oven and let it cool at room temperature. The aroma will almost certainly entice some taste-testing, but good things come to those who wait! Once it’s cooled, cover and refrigerate for at least 4 hours or, for best results, overnight. Chilling is where the magic happens, allowing the filling to firm up and flavors to meld beautifully.

Step 5: Top and Serve

Just before you’re ready to indulge, pile on the fresh raspberries and give them a light dusting of powdered sugar. Dollop or pipe whipped cream around the edges or on each slice for extra flair. Lemon Raspberry Pie looks as stunning as it tastes and is now ready to steal the dessert spotlight at your table.

How to Serve Lemon Raspberry Pie

Garnishes

This pie is a true beauty all on its own, but a few thoughtful garnishes can make your Lemon Raspberry Pie simply unforgettable. Pile on clouds of whipped cream, drizzle a little raspberry coulis, or scatter some additional lemon zest for extra color and zing. You can even add a sprig of mint for a fancy flourish!

Side Dishes

Serve each slice of Lemon Raspberry Pie with a scoop of vanilla bean ice cream or a splash of sweet berry sauce for the ultimate summer treat. If you want to keep things fresh and light, a platter of sliced seasonal fruit on the side is always a crowd-pleaser. For coffee lovers, pair a slice with a strong espresso or an iced latte for that perfect flavor balance.

Creative Ways to Present

For a fun twist, try serving your Lemon Raspberry Pie as mini tartlets or in mason jars at a picnic or birthday party. Cut the pie into bite-sized bars for a decadent dessert tray, or go big and make it part of a dessert buffet with chocolate-dipped strawberries and lemon bars. No matter how you present it, this pie instantly brings a pop of color and happiness to the table.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Raspberry Pie stays delicious for up to three days when covered tightly and stored in the refrigerator. To keep those crust edges crisp, try covering the pie dish with foil or plastic wrap without letting it touch the surface of the pie. The fresh raspberries and whipped topping stay best if added just before serving.

Freezing

If you want to get ahead, this pie freezes beautifully. For best results, freeze the pie (without the raspberries or whipped cream) tightly wrapped in plastic and foil for up to a month. When you’re ready, thaw it overnight in the refrigerator; top with fruit and whipped cream just before serving for a pie that tastes as good as new.

Reheating

While Lemon Raspberry Pie is designed to be served chilled or at cool room temperature, you can take the chill off by letting a slice sit on the counter for 10-15 minutes before serving. Avoid the microwave; the heat can separate the filling. If you like a warm crust, gently heat just the crust in the oven (before filling) during the original prep phase, or warm slices briefly in a 200°F oven, keeping a close eye on them.

FAQs

Can I use frozen raspberries on top?

Absolutely! If fresh raspberries aren’t in season, frozen ones make a great substitute. Thaw and gently pat them dry before topping the pie, so they stay pretty and don’t water down the finish.

How can I make the crust gluten-free?

Swap traditional graham cracker crumbs with gluten-free graham crackers or even almond flour crackers. The butter and sugar amounts stay the same, so the crust texture won’t skip a beat.

Can I use bottled lemon juice?

While bottled lemon juice will work in a pinch, nothing rivals the bright, pure flavor of freshly squeezed lemons. The zest also gives a fresh punch you just can’t get from a bottle, so use fresh lemons whenever possible for the best Lemon Raspberry Pie.

What if I don’t have a 9-inch pie dish?

If your pie pan is a bit smaller or slightly larger, it’ll still work. Just keep an eye on baking times: a smaller pan may need an extra couple of minutes to set the filling, while a larger pan could reduce the bake time a touch.

Can I make this pie ahead of time for a party?

Definitely! Lemon Raspberry Pie is a host’s dream dessert since it actually tastes better after chilling overnight. Just wait to add the berries and whipped cream shortly before serving so everything looks and tastes perfect.

Final Thoughts

If you’re looking for a dessert that’s brimming with fresh flavors, easy to make, and gorgeous enough for any gathering, Lemon Raspberry Pie is the answer. I hope you give it a try, share it with loved ones, and savor every bright, juicy bite. Happy baking!

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