Lemon Raspberry Pie Recipe
Indulge in the perfect blend of tangy lemon and sweet raspberries with this delightful Lemon Raspberry Pie. A buttery graham cracker crust holds a luscious lemon filling, topped with fresh raspberries for a burst of fruity freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus chilling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the topping:
- 1 1/2 cups fresh raspberries
- 1 tablespoon powdered sugar
- Whipped cream for serving
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and bake for 8 minutes.
- Make the filling: Whisk together condensed milk, egg yolks, lemon juice, zest, and vanilla. Pour into crust and bake for 15–18 minutes.
- Chill: Cool the pie to room temperature, then chill for at least 4 hours.
- Top and serve: Add raspberries and powdered sugar before serving. Serve with whipped cream.
Notes
- For a firmer crust, chill it for 30 minutes before adding the filling.
- You can use a shortbread crust for a richer flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
Find it online: https://easy-tapas-recipes.com/lemon-raspberry-pie-recipe-2/
