There is something simply magical about the bright, zesty tang of lemon paired with the sweet, slightly tart burst of raspberries in a luscious dessert. This Lemon Raspberry Pie Recipe is a delightful treat that combines a buttery graham cracker crust with a smooth lemon filling and a vibrant raspberry topping, creating a refreshing pie perfect for any occasion. Whether you’re craving a light summer dessert or a stunning centerpiece for a gathering, this pie balances flavors and textures beautifully. I can’t wait to share this recipe with you—it’s one of my absolute favorites to make and enjoy with friends!
Ingredients You’ll Need
The magic of this pie comes from simple, everyday ingredients that each play a vital role in creating the perfect balance of flavor and texture. From the crisp crust to the creamy lemon filling and fruity raspberry glaze, here’s what you’ll need to bring this recipe to life.
- 2 cups crushed graham crackers: This forms the sturdy, buttery base that holds all the deliciousness together.
- 1/2 cup melted butter: Adds richness and helps crisp up the crust perfectly.
- 1/4 cup sugar: Sweetens the crust just enough for balance.
- 1 can (14 oz) sweetened condensed milk: Creates a smooth and creamy lemon filling with natural sweetness.
- 1/2 cup fresh lemon juice: Brings bright, tangy zing that wakes up your taste buds.
- 1 tablespoon lemon zest: Intensifies the lemon flavor with aromatic oils.
- 2 egg yolks: Help thicken and set the lemon filling beautifully.
- 1 cup fresh raspberries: For the topping, adding juicy sweetness and vibrant color.
- 2 tablespoons sugar: Sweetens the raspberry topping just right.
- 1 tablespoon lemon juice: Balances the raspberry topping with a touch of tartness.
How to Make Lemon Raspberry Pie Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even, compact crust. Bake it for about 8 to 10 minutes until it turns a lovely light golden brown. This step ensures your crust is crisp and delicious, providing the perfect foundation for the pie.
Step 2: Make the Lemon Filling
Once the crust has cooled completely, it’s time to prepare the luscious lemon filling. In a bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until the mixture is silky smooth. The egg yolks are crucial here—they help the filling set nicely when baked, giving the pie a luxurious, custard-like texture. Pour this mixture directly into the cooled crust and return the pie to the oven. Bake for 15 to 18 minutes, or until the lemon filling is just set but still has a slight wobble in the center. This careful baking keeps the filling perfectly creamy and tangy.
Step 3: Prepare the Raspberry Topping
While your pie cools, let’s bring the raspberry topping to life. In a small saucepan, combine the fresh raspberries, sugar, and lemon juice. Gently cook over medium heat for about 5 minutes until the raspberries start to break down and the sauce thickens slightly. This step intensifies the raspberry flavor and gives you a beautiful glossy topping that pairs wonderfully with the lemon base. Allow the sauce to cool completely before spreading it over the chilled pie.
Step 4: Assemble and Chill
Once your pie has cooled to room temperature and chilled in the refrigerator for at least 2 hours, it’s the perfect time to spread the cooled raspberry topping evenly over the lemon filling. The cold chilling helps the filling set fully and allows the flavors to meld together, creating that perfect melt-in-your-mouth experience. Slice your pie, serve chilled, and get ready to impress everyone with this vibrant and refreshing dessert.
How to Serve Lemon Raspberry Pie Recipe
Garnishes
To elevate your serving game, a few fresh raspberries scattered on top add a burst of color and texture, while a few delicate lemon zest curls bring an aromatic touch. A dollop of softly whipped cream or a sprinkle of powdered sugar can also turn this pie into a show-stopping dessert that looks as amazing as it tastes.
Side Dishes
This Lemon Raspberry Pie Recipe pairs wonderfully with light, complementary sides. Consider serving it alongside a scoop of vanilla bean ice cream or a fresh mint salad for a refreshing contrast. A cup of hot herbal tea or chilled sparkling water with lemon slices can complete the experience perfectly without overwhelming the pie’s delicate flavors.
Creative Ways to Present
For a fun twist, try serving individual mini versions of this Lemon Raspberry Pie in mason jars or tartlet pans. Layering with extra fresh raspberries or even a crumbly shortbread crunch adds texture and visual appeal. You could also swirl the raspberry topping into the lemon filling before chilling for a beautiful marbled effect that’s sure to delight your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Raspberry Pie Recipe slices can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the pie chilled ensures the filling stays firm and fresh, while preserving the beautiful balance of tang and sweetness.
Freezing
This pie freezes beautifully! To freeze, wrap the pie tightly with plastic wrap and then again with aluminum foil to prevent freezer burn. It will keep well for up to 1 month. When ready to enjoy, thaw the pie overnight in the refrigerator and add fresh raspberry topping if desired, as the texture of the cooked raspberries may change slightly after freezing.
Reheating
Because this pie is meant to be served chilled, reheating is generally not necessary. However, if you prefer a slightly softer filling, let the slice sit at room temperature for about 10-15 minutes before eating. Avoid microwaving as it can affect the texture and cause the filling to lose its custard-like consistency.
FAQs
Can I use frozen raspberries for the topping?
Yes, frozen raspberries work just fine! Just be sure to thaw them completely and drain any excess liquid before cooking, so your topping doesn’t become too watery.
Is it necessary to bake the crust first?
Baking the crust is essential for this pie because it sets the buttery graham crackers, preventing a soggy bottom and adding a delightful crunch that complements the creamy filling.
What can I substitute for sweetened condensed milk?
If you don’t have sweetened condensed milk, you can try making a homemade version by simmering milk and sugar until it thickens, but it won’t be exactly the same. The canned version is best for consistent results.
How tart is the lemon filling? Can I adjust it?
The filling strikes a lovely balance between tart and sweet, but if you prefer it less tangy, you can reduce the lemon juice slightly. Just be cautious, as too little acidity can affect how the filling sets.
Can I make this pie dairy-free?
This Lemon Raspberry Pie Recipe relies on dairy ingredients like butter and sweetened condensed milk, so converting it to dairy-free would require some experimentation with substitutes like coconut cream and vegan butter to mimic the texture and flavor.
Final Thoughts
Making this Lemon Raspberry Pie Recipe is truly a joyful experience, from the buttery crust to the vibrant, refreshing flavors that shine in every bite. It’s one of those desserts that feels both elegant and comforting, perfect for sharing with family and friends. I hope you enjoy baking and savoring this pie as much as I do—go ahead and give it a try, and watch it quickly become a beloved favorite!
Print
Lemon Raspberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This refreshing Lemon Raspberry Pie features a crisp graham cracker crust filled with a tangy lemon custard and topped with a sweet raspberry sauce. Perfectly balanced between tart and sweet, this pie is an ideal dessert for warm weather gatherings or any time you crave a zesty, 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 Oven: Preheat the oven to 350°F (175°C) to prepare for baking the crust and filling.
- Make Crust: In a bowl, combine crushed graham crackers, melted butter, and sugar. Press this mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
- Bake Crust: Bake the crust for 8-10 minutes until it turns lightly golden. Remove from the oven and allow it to cool completely to set.
- Prepare Lemon Filling: Whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until the mixture is smooth and well combined.
- Bake Filling: Pour the lemon filling into the cooled crust. Bake for 15-18 minutes or until the filling is set but still slightly jiggly in the center. Remove from oven and let the pie cool to room temperature, then refrigerate for at least 2 hours to chill and firm up the filling.
- Make Raspberry Topping: In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and the sauce thickens. Remove from heat and let it cool completely.
- Assemble and Serve: After the pie has chilled, pour the cooled raspberry topping evenly over the lemon filling. Optionally garnish with additional fresh raspberries. Slice the pie and serve chilled.
Notes
- For a smoother raspberry topping, strain the cooked raspberry sauce through a fine sieve to remove seeds.
- Ensure the crust is completely cool before pouring in the lemon filling to prevent mixing or sogginess.
- The pie needs adequate chilling time to set properly; avoid skipping refrigeration.
- Use fresh lemons for best flavor and vibrant color in the filling.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
