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
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 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.
