Description
This Lemon Raspberry Pie features a delightful combination of tangy lemon filling and sweet raspberry topping on a crisp graham cracker crust. Perfectly balanced, the pie is baked to set the creamy lemon custard and topped with a homemade raspberry sauce that adds a fresh, fruity touch. Ideal for a refreshing dessert on any occasion.
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 your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Prepare the Crust: In a bowl, combine the crushed graham crackers, melted butter, and sugar. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to create an even crust.
- Bake the Crust: Bake the crust for 8-10 minutes until it turns lightly golden. Remove from the oven and allow it to cool completely before adding the filling.
- Make Lemon Filling: Whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth and creamy.
- Bake the Filling: Pour the lemon mixture into the cooled crust and bake for 15-18 minutes, or until the filling is set and firm to the touch. Let the pie cool to room temperature.
- Chill the Pie: Refrigerate the pie for at least 2 hours to chill and fully set the lemon filling.
- Prepare Raspberry Topping: Combine fresh raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat for about 5 minutes until the raspberries break down and the sauce thickens. Remove from heat and let it cool.
- Assemble the Pie: After chilling, pour the cooled raspberry topping evenly over the lemon filling.
- Serve: Slice the pie, serve chilled, and optionally garnish with fresh raspberries for an extra pop of color and flavor.
Notes
- Ensure the crust cools completely before adding the filling to prevent it from becoming soggy.
- The pie requires chilling time for the best texture and flavor; plan accordingly.
- Use fresh lemons for the best lemon flavor in the filling and topping.
- The raspberry topping can be strained for a smoother sauce if desired.
- For a decorative touch, garnish with fresh raspberries just before serving.
- Store leftover pie in the refrigerator and consume within 3 days for optimal freshness.
