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
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 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
