This Lemon Raspberry Pie is a bright and tangy treat that makes your taste buds dance! The sweet raspberries combined with zesty lemon filling create a delicious burst of flavor.
Trust me, every bite of this pie is like a little slice of sunshine! I love topping it with whipped cream for an extra special touch. You’ll want to make it for every gathering!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These crumbs create a sweet and crunchy pie crust. If you don’t have graham crackers, you can use crushed digestive biscuits or even vanilla wafer cookies for a different flavor.
Fresh Lemon Juice: Fresh juice gives the pie a bright flavor. Bottled lemon juice can work in a pinch, but you’ll miss out on that homemade taste. Adjust sugar if using bottled juice as it may be sweeter.
Raspberries: Fresh raspberries are perfect for this recipe, but frozen ones will work too. Just make sure to thaw and drain them well before pureeing!
Heavy Whipping Cream: For a lighter option, you can use whipped topping or a dairy-free alternative. However, homemade whipped cream is hard to beat for flavor!
How Do You Get the Lemon Filling Just Right?
The lemon filling can be tricky, but here’s the key to get it smooth and set perfectly. Start by combining your dry ingredients—sugar, cornstarch, and salt—in a saucepan.
- Gradually whisk in water until it’s smooth. Heat over medium heat until thickened, stirring often.
- Once it begins to boil, keep stirring for about a minute to activate the cornstarch.
- When you incorporate the egg yolks, take it slow. Mixing in some of the hot mixture helps prevent scrambling the eggs.
- Don’t forget to stir in the lemon juice and butter until smooth at the end!
This should give you a silky, creamy filling that’s bursting with lemon flavor! Just remember to let it chill for at least 4 hours to set completely.
How to Make Lemon Raspberry Pie
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For The Lemon Filling:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/4 cups water
- 3 large egg yolks, beaten
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
For The Raspberry Swirl:
- 1 cup fresh raspberries, pureed and strained to remove seeds
For The Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional fresh raspberries for garnish
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation time, plus at least 4 hours for chilling. The pie needs time to set properly, but trust me, the wait is worth it for this delicious treat!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 1/3 cup of sugar, and melted butter. Mix until everything is well combined. Next, press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to create the crust. Bake in the oven for 8-10 minutes until it’s golden and fragrant. Once done, let it cool completely.
2. Make the Lemon Filling:
While the crust cools, grab a medium saucepan. In it, whisk together 1 cup of sugar, cornstarch, and salt. Gradually add in the water, stirring until smooth. Place the saucepan over medium heat and cook, stirring often, until the mixture thickens and comes to a boil. Once it boils, let it cook for 1 minute. Remove it from the heat. Slowly whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them. Then, whisk the egg yolk mixture back into the saucepan and return it to medium heat, cooking for an additional 2 minutes while stirring. Finally, stir in the fresh lemon juice, butter, and lemon zest until everything is smooth. Pour this filling into your cooled pie crust and refrigerate for at least 4 hours, until set.
3. Prepare the Raspberry Swirl:
Take your fresh raspberries and puree them, then strain the puree through a fine sieve to remove the seeds. In a small bowl, you can mix the raspberry puree with a little sugar if you’d like it sweeter. Once your lemon filling is set, drizzle the raspberry puree over the surface in thin ribbons. Use a toothpick or skewer to gently swirl the raspberry sauce into the lemon filling for a beautiful marbled effect.
4. Whip the Topping:
In a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form. This means it should hold its shape when you lift the whisk out. Spread or pipe the whipped cream evenly over the pie, covering the raspberry swirls. This makes it look nice and adds a creamy layer!
5. Garnish and Serve:
Before serving, don’t forget to decorate the top of the pie with some fresh raspberries for an extra touch! Keep the pie in the refrigerator until you’re ready to serve. Slice it up and enjoy the bright, creamy, tangy, and sweet flavors of your Lemon Raspberry Pie!
Can I Use Store-Bought Pie Crust Instead of Making My Own?
Absolutely! A store-bought pie crust can save you time. Simply follow the package instructions for pre-baking if necessary, then proceed with the lemon filling as directed.
What Can I Substitute for Fresh Raspberries?
Frozen raspberries work well as a substitute. Just make sure to thaw them completely and drain excess liquid before pureeing. If you’re in a pinch, you can also use raspberry preserves or jam for the swirl, but fresh fruit gives the best flavor.
How Can I Make the Pie Ahead of Time?
You can make this pie a day in advance! Just prepare the filling and crust as directed and let it chill in the refrigerator. It will be perfect the next day. Ensure it’s covered properly to keep it fresh.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold, so just slice and serve directly from the fridge!
