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Lemon Raspberry Pie

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Lemon Raspberry Pie is a refreshing, tangy-sweet dessert featuring a buttery crust, smooth lemon filling, and bursts of fresh raspberries. Perfect for spring and summer occasions.

Ingredients

Scale
  • 1 9-inch pre-baked pie crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 3 large egg yolks, lightly beaten
  • 1/3 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp unsalted butter
  • 1 1/2 cups fresh raspberries
  • Whipped cream for topping (optional)

Instructions

  1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
  2. Gradually whisk in the water until smooth, then cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
  3. Remove from heat and whisk a small amount of the hot mixture into the egg yolks to temper them.
  4. Return egg mixture to the saucepan and cook for another 2 minutes, stirring constantly.
  5. Remove from heat and stir in lemon juice, lemon zest, and butter until smooth and combined.
  6. Allow the filling to cool for about 10 minutes, then fold in the fresh raspberries gently.
  7. Pour the mixture into the prepared pie crust and smooth the top.
  8. Chill the pie in the refrigerator for at least 4 hours, or until set.
  9. Top with whipped cream before serving, if desired.

Notes

  • Use fresh raspberries for best texture and flavor.
  • You can substitute graham cracker crust for a different twist.
  • Make sure the filling is cool before adding berries to prevent them from breaking down.

Nutrition

Find it online: https://ukfinda.com/lemon-raspberry-pie/