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
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 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.
