Lemon Raspberry Pie

Lemon Raspberry Pie is a bright, tangy, and sweet dessert that features a smooth lemon custard swirled or layered with fresh or pureed raspberries inside a flaky or graham cracker crust. This pie combines the zing of citrus with the natural tartness of raspberries for a refreshing, colorful treat that’s perfect for spring and summer gatherings.

Why You’ll Love This Recipe

This pie is the ultimate blend of sweet and tart, with a velvety texture that melts in your mouth. The vibrant raspberry complements the citrusy lemon for a bold flavor duo that’s hard to resist. It’s visually stunning, easy to make ahead, and perfect for holidays, BBQs, brunches, or any occasion that calls for a light yet satisfying dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crust or pie dough crust (pre-baked)
• Fresh or frozen raspberries
• Granulated sugar
• Cornstarch
• Water or lemon juice (for raspberry layer)
• Lemon juice (freshly squeezed)
• Lemon zest
• Egg yolks
• Sweetened condensed milk
• Butter
• Vanilla extract
• Whipped cream (for topping, optional)
• Extra raspberries and lemon zest (for garnish)

directions

1. Preheat oven to 350°F (175°C) if baking the lemon filling.
2. Prepare the raspberry layer by cooking raspberries with sugar, cornstarch, and water or lemon juice until thickened. Strain for a smooth layer or leave as is for a more rustic texture. Let cool.
3. In a separate bowl, whisk together egg yolks, lemon juice, lemon zest, sweetened condensed milk, and vanilla until smooth and creamy.
4. Pour lemon filling into the pre-baked crust. Spoon or swirl raspberry sauce over the lemon filling, using a knife or skewer to create a marbled effect if desired.
5. Bake for 15–20 minutes until set but still slightly jiggly in the center.
6. Cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) until fully set.
7. Serve chilled with whipped cream, fresh raspberries, and lemon zest if desired.

Servings and timing

This recipe serves 8.
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 40 minutes

Variations

• No-Bake Version: Use a no-bake lemon filling with gelatin and refrigerate until firm.
• Shortbread Crust: Swap graham crackers for a buttery shortbread crust.
• Meringue Topping: Top with toasted meringue instead of whipped cream for a lemon meringue twist.
• Raspberry Swirl Cheesecake Pie: Add cream cheese to the lemon base for a cheesecake-like texture.
• Mixed Berry: Use a blend of raspberries, blueberries, and blackberries for a berry medley pie.

storage/reheating

Store the pie covered in the refrigerator for up to 4–5 days.
For best texture, do not freeze, as the custard filling may separate when thawed.
Serve cold straight from the fridge; reheating is not necessary.

FAQs

Can I use frozen raspberries?

Yes, frozen raspberries work well. Just thaw and drain excess liquid before cooking.

Can I make this pie ahead of time?

Yes, it’s actually best made a day ahead so it has plenty of time to chill and set.

Can I freeze lemon raspberry pie?

Freezing is not recommended due to the custard filling, which may become watery after thawing.

What type of crust works best?

Graham cracker crust is classic, but pie dough or shortbread crusts are great options too.

How do I know when the pie is set?

The filling should be firm with a slight jiggle in the center. It will firm up more as it chills.

Can I make this pie dairy-free?

Yes, use dairy-free condensed milk and butter alternatives. The texture will be slightly different.

What if I don’t have sweetened condensed milk?

You can substitute with a homemade version using milk and sugar simmered until thickened, but results may vary.

Can I skip the raspberry swirl?

Absolutely. You can serve raspberry sauce on the side or just make a lemon pie if preferred.

What’s the best way to swirl the raspberry into the filling?

Drop spoonfuls over the lemon filling and drag a knife gently through to create a marbled pattern.

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, but bottled can be used in a pinch.

Conclusion

Lemon Raspberry Pie is the perfect balance of sweet, tart, creamy, and fruity. Its stunning appearance and bright flavor make it a standout dessert that’s sure to impress guests and delight taste buds. Whether served at a summer picnic or as a holiday finale, this pie brings sunshine to your table in every bite.

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