There is something truly magical about the fresh, bright flavors in this Lemon Raspberry Pie Recipe. Imagine the tangy zest of lemon perfectly balanced by the sweet, jewel-like bursts of raspberry—set atop a buttery graham cracker crust that offers the perfect crisp contrast. Whether you’re new to pie-making or a seasoned baker, this recipe brings together simple, wholesome ingredients to deliver a dessert that’s both stunning to look at and delightful to taste. I can’t wait to share with you how easy and rewarding it is to make this pie your go-to for any occasion!
Ingredients You’ll Need
Every ingredient in this Lemon Raspberry Pie Recipe is essential and beautifully simple. Each one adds a unique layer of flavor, texture, or color that makes the finished pie so memorable and crave-worthy.
- 2 cups crushed graham crackers: The foundation for a buttery, crunchy crust that holds all the fillings together perfectly.
- 1/2 cup melted butter: Adds richness and helps bind the graham crackers into a golden crust.
- 1/4 cup sugar: Sweetens the crust just enough without overpowering the tangy filling.
- 1 can (14 oz) sweetened condensed milk: Creates a creamy, luscious texture for the lemon filling.
- 1/2 cup fresh lemon juice: The star of the show, delivering fresh, bright citrus flavor.
- 1 tablespoon lemon zest: Packs even more lemony aroma and punch into the filling.
- 2 egg yolks: Give structure and richness to the tangy lemon custard.
- 1 cup fresh raspberries: For a natural, vibrant topping bursting with fruity freshness.
- 2 tablespoons sugar: Sweetens the raspberry topping just right to balance the tartness.
- 1 tablespoon lemon juice: Enhances the raspberry sauce with an extra zing.
How to Make Lemon Raspberry Pie Recipe
Step 1: Prepare and Bake the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish, forming a solid crust base. Bake for 8 to 10 minutes until it turns lightly golden. Then, remove and let the crust cool completely to ensure your filling sets beautifully later.
Step 2: Create the Lemony Filling
While your crust cools, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks in a bowl. This mixture forms the creamy, tangy filling that’s irresistible. Once smooth, pour it into your cooled crust and bake the pie again for 15 to 18 minutes, until the filling is set but still silky. Let it cool to room temperature before placing it in the fridge to chill for at least two hours—the cooling step is key to getting that perfect slice.
Step 3: Make the Raspberry Topping
For the topping, combine fresh raspberries, sugar, and lemon juice in a saucepan. Warm over medium heat, stirring occasionally until the raspberries break down and the mixture thickens, about five minutes. Allow this glossy raspberry sauce to cool completely—this keeps the topping from melting into the lemon filling when added.
Step 4: Assemble and Chill the Pie
Once your pie has chilled, gently pour the cooled raspberry topping over the lemon layer, spreading it evenly with a spatula. Return the pie to the refrigerator until everything is set and nicely chilled. This step brings a wonderful harmony between tart and sweet in every bite. When ready, slice and serve cold for the freshest taste experience.
How to Serve Lemon Raspberry Pie Recipe
Garnishes
For a gorgeous presentation, top each slice with a few whole fresh raspberries and a thin twist of lemon zest or a small sprig of mint. This not only adds a professional touch but also hints at the delicious flavors inside before your guests even take a bite. The freshness of these garnishes really enhances the pie’s vibrant look and taste.
Side Dishes
This pie shines all on its own, but if you’re planning to serve it at a gathering, consider pairing it with lightly whipped cream or a scoop of vanilla bean ice cream. The creamy textures balance the refreshing tanginess perfectly. Fresh berries on the side also complement the pie nicely, making for an elegant and simple dessert spread.
Creative Ways to Present
For a fun twist, serve mini versions of the Lemon Raspberry Pie Recipe in individual glass jars or mini tart pans. Layer the crust, filling, and raspberry topping, then chill. These personal-sized desserts are charming and perfect for parties or special occasions. You could also drizzle a bit of raspberry sauce in elegant swirls on the serving platter to make the presentation pop.
Make Ahead and Storage
Storing Leftovers
Your Lemon Raspberry Pie Recipe will keep beautifully in the refrigerator for up to 3 days. Store it covered tightly with plastic wrap or in an airtight container to preserve the fresh flavors and prevent the crust from becoming soggy. Just make sure to keep it chilled until serving for the best texture and taste.
Freezing
While this pie is best enjoyed fresh, you can freeze it if needed. Wrap the whole pie tightly in plastic wrap and then foil to protect against freezer burn. When ready to enjoy, thaw it overnight in the refrigerator before serving. Keep in mind the raspberry topping might change texture slightly after freezing, but it will still taste delicious.
Reheating
This pie is traditionally served cold, so reheating is not necessary. However, if you prefer a slightly softer filling, you can let individual slices sit at room temperature for 10 to 15 minutes to take off the chill without losing the refreshing brightness of the lemon and raspberry.
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are ideal for this recipe because they hold their shape better and provide a bright fresh taste, but frozen raspberries can work in a pinch. Just be sure to thaw and drain them well before making the topping to avoid excess liquid.
Is it possible to make this pie gluten-free?
Absolutely! Simply substitute the graham crackers for a gluten-free version or use crushed gluten-free cookies to make the crust. The rest of the ingredients are naturally gluten-free, so you’ll still get that wonderful lemon raspberry flavor with a safe crust.
Can I substitute lemon juice with bottled lemon juice?
Fresh lemon juice really makes a difference in this Lemon Raspberry Pie Recipe, providing vibrant, bright flavor and natural zestiness. If you must use bottled lemon juice, choose a high-quality one without added preservatives or sweeteners for the best results.
How do I prevent the crust from getting soggy?
To keep the crust crisp, make sure to bake it until just golden and completely cool it before adding the filling. Also, allow the pie to chill thoroughly in the refrigerator, which helps the crust stay firm against the moist filling and topping.
Can I prepare the raspberry sauce ahead of time?
Yes! The raspberry sauce can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before spreading over the chilled pie for the best texture and flavor contrast.
Final Thoughts
This Lemon Raspberry Pie Recipe is a true celebration of fresh, vibrant flavors that’s just waiting to brighten up your dessert table. Its harmonious blend of tart lemon, sweet berries, and buttery crust makes it incredibly special yet surprisingly simple to make. Give it a try and watch it become an instant favorite among your family and friends—you’ll be so glad you did!
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Lemon Raspberry Pie Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 8 servings 1x
Description
This Lemon Raspberry Pie combines a tangy lemon filling with a buttery graham cracker crust and a sweet raspberry topping. The pie is baked to set the creamy lemon layer, then chilled for a refreshing dessert perfect for any occasion. The bright flavors of lemon and raspberry make it a delightful treat that balances tartness with sweetness.
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 oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust and lemon filling.
- Prepare the crust: In a bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form 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 to ensure it holds together when the filling is added.
- 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 fully combined.
- Bake the filling: Pour the lemon filling into the cooled graham cracker crust. Return the pie to the oven and bake for 15-18 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let cool to room temperature.
- Chill the pie: Place the pie in the refrigerator and chill for at least 2 hours to allow the filling to firm up and the flavors to meld.
- 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 slightly. Remove from heat and let it cool completely.
- Assemble the pie: Once the pie is chilled and the raspberry sauce is cooled, pour the raspberry topping evenly over the lemon filling. Optionally, garnish with fresh raspberries for extra flavor and decoration.
- Serve: Slice the pie and serve it chilled for the best taste and texture.
Notes
- The crust can be made a day ahead and stored in the refrigerator to save time.
- Use freshly squeezed lemon juice for the best bright flavor.
- Ensure the pie is fully chilled before adding the raspberry topping to prevent melting or mixing layers.
- For a smoother raspberry topping, strain the sauce if desired to remove seeds.
- Store leftovers covered in the refrigerator and consume within 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
