If you’re craving a dessert that perfectly balances tart and sweet, you have to try this Lemon Raspberry Pie Recipe. It’s a dazzling combination of zesty lemon filling with a fresh raspberry topping, all nestled in a buttery graham cracker crust. Each bite bursts with bright citrus flavor mingled with juicy raspberries, making it an absolute showstopper for summer dinners, holiday gatherings, or anytime you want to impress your guests with a dessert that feels both refreshing and indulgent. Trust me, once you try this pie, it’ll become your go-to recipe for a fruity, vibrant treat that’s as delightful to make as it is to eat.
Ingredients You’ll Need
Getting started with this pie is a joy because the ingredients are straightforward yet essential. Each component plays an important role, bringing the perfect combination of texture, tang, and sweetness. From the buttery, crunchy crust to the creamy lemon filling and luscious raspberry topping, these ingredients come together seamlessly to create a masterpiece.
- 2 cups crushed graham crackers: This creates a crisp and flavorful base that holds all the goodness.
- 1/2 cup melted butter: Adds richness and helps bind the crust into a perfect golden shell.
- 1/4 cup sugar: Enhances the crust’s subtle sweetness without overpowering the tartness of the filling.
- 1 can (14 oz) sweetened condensed milk: The secret to a silky smooth, creamy lemon filling that’s irresistibly luscious.
- 1/2 cup fresh lemon juice: Brings refreshing tang and brightness that defines the whole pie.
- 1 tablespoon lemon zest: Intensifies the lemon flavor and adds an aromatic punch.
- 2 egg yolks: Provide structure and richness to the filling for a perfect silky texture.
- 1 cup fresh raspberries: For that natural sweetness and vibrant pop of color on top.
- 2 tablespoons sugar: Sweetens the raspberry topping just enough to balance their natural tartness.
- 1 tablespoon lemon juice: Lifts the raspberry topping with an added burst of acidity that complements the filling.
How to Make Lemon Raspberry Pie Recipe
Step 1: Prepare the crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine your crushed graham crackers, melted butter, and sugar until the crumbs are evenly coated and clump together when pressed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Bake for 8 to 10 minutes until the crust is lightly golden. Once baked, set it aside and allow it to cool completely—this step is crucial for a sturdy base that won’t get soggy.
Step 2: Make the lemon filling
While the crust cools, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks. The mixture should be smooth and creamy, combining sweet and tangy notes in perfect harmony. Pour this luscious filling into your cooled crust. Then pop the pie into the oven and bake for 15 to 18 minutes until the filling is just set but still soft. After baking, let the pie cool down to room temperature before transferring it to the fridge to chill for at least 2 hours.
Step 3: Prepare the raspberry topping
While the pie chills, create the fresh raspberry topping. Combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for about 5 minutes, stirring gently until the raspberries break down and thicken into a glossy sauce. This topping adds a gorgeous jewel-toned contrast and a bright, fruity sweetness that pairs beautifully with the tangy lemon filling. Let it cool completely before spreading it evenly over the chilled pie.
Step 4: Assemble and chill
Once your raspberry topping is cooled, gently pour it over the lemon filling and spread with a spatula to cover the entire surface evenly. Refrigerate the pie for an additional hour to allow all the flavors to meld together and the topping to set. Then slice and serve chilled for an unforgettable dessert experience.
How to Serve Lemon Raspberry Pie Recipe
Garnishes
To elevate your Lemon Raspberry Pie Recipe presentation, garnish with fresh whole raspberries or thin lemon slices for a pop of color and sophistication. A light dusting of powdered sugar or a few sprigs of fresh mint can add a delicate touch that feels festive and fresh.
Side Dishes
This pie shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance the lemon tartness. For something a little different, serve alongside a cup of herbal tea or a chilled glass of sparkling wine to complement the vibrant flavors.
Creative Ways to Present
For a fun twist, try serving the lemon raspberry pie in mini tart shells for individual portions at a party. You can also layer the lemon filling and raspberry topping in clear glasses to create stunning, single-serve parfait-style desserts that let all the beautiful colors show through.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Raspberry Pie Recipe in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, maintaining its creamy texture and fresh flavors while ensuring every slice tastes just as delightful as the first.
Freezing
If you want to freeze the pie, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to one month. When ready to enjoy, thaw the pie overnight in the fridge before serving. Note that the texture of the raspberry topping might soften slightly after freezing.
Reheating
This pie is best enjoyed chilled, so reheating isn’t typically necessary. However, if you prefer, let the pie sit at room temperature for 15 minutes before serving to soften it just a little, but avoid heating in the microwave or oven, which can alter the texture of the filling and topping.
FAQs
Can I use frozen raspberries for the topping?
Absolutely! Just thaw them first and drain any excess juice before cooking. Keep in mind that frozen raspberries might be a bit softer, but they still work wonderfully for the raspberry sauce.
Is it possible to make this pie vegan?
To make a vegan version, you would need to swap the sweetened condensed milk and eggs with plant-based alternatives, such as coconut condensed milk and a vegan egg substitute. The crust can stay the same if you use vegan butter. The texture and flavor may vary slightly but can still be delicious.
What can I substitute for graham crackers in the crust?
You can try digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet contrast. Just be sure to adjust the sugar amount to complement the sweetness of your chosen base.
How tart is the lemon filling?
The lemon filling strikes a beautiful balance—tart enough to be refreshing but mellowed by the sweetened condensed milk to create a creamy, smooth bite that everyone loves.
Can I prepare this pie ahead of time for a party?
Definitely! This Lemon Raspberry Pie Recipe actually benefits from some advance preparation. Make it a day ahead to let the flavors fully develop and the topping set perfectly. Just keep it refrigerated until serving.
Final Thoughts
This Lemon Raspberry Pie Recipe is one of those desserts that feels special without requiring complicated steps, and it always brings a smile to the table. Whether you’re serving it at a casual gathering or a festive occasion, its vibrant flavors and creamy texture make it a winner every time. I can’t wait for you to try it and enjoy every tangy, sweet bite as much as I do!
Print
Lemon Raspberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Lemon Raspberry Pie features a zesty lemon custard filling nestled in a buttery graham cracker crust, topped with a sweet and tangy raspberry sauce. Perfectly chilled, it offers a refreshing balance of tart and sweet flavors, making it an ideal dessert for warm weather gatherings or anytime you crave a bright, fruity treat.
Ingredients
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 the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust and filling.
- Prepare the Crust: In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press this mixture firmly into the bottom and sides of a 9-inch pie dish, creating an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until it turns lightly golden. Remove the crust from the oven and allow it to cool completely before adding the filling.
- Make the 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. Return the pie to the oven and bake for 15-18 minutes or until the filling is set. Once done, let the pie cool to room temperature, then refrigerate it for at least 2 hours to chill thoroughly.
- Prepare the Raspberry Topping: In a saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes until the raspberries break down and the sauce thickens. Remove from heat and let it cool completely.
- Assemble the Pie: After the pie has chilled, pour the cooled raspberry topping evenly over the lemon filling.
- Serve: Slice the pie, serve chilled, and optionally garnish with fresh raspberries for an extra pop of color and flavor.
Notes
- For best results, use fresh lemon juice and zest to enhance the bright lemon flavor.
- Ensure the crust is completely cooled before adding the filling to prevent sogginess.
- Chilling the pie well before serving helps the filling set properly for clean slices.
- The raspberry topping can be made ahead and refrigerated until ready to use.
- If fresh raspberries are unavailable, frozen raspberries can be used but thaw and drain excess liquid before cooking.
