Description
This refreshing Lemon Raspberry Pie features a crisp graham cracker crust, a tangy and creamy lemon filling, and a sweet raspberry topping. Perfect for a summer dessert, it combines citrus brightness with fruity sweetness in a chilled, easy-to-make pie.
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 pie crust and filling.
- Make the Crust: In a bowl, mix together 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 the crust.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes until it is lightly golden. Remove from the oven and allow it to cool completely before adding the filling.
- Prepare Lemon Filling: Whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until the mixture is smooth and well combined.
- Bake the Filling: Pour the lemon filling into the cooled crust and bake for 15-18 minutes, or until the filling is set. Let the pie cool to room temperature, then refrigerate it for at least 2 hours to chill and firm up.
- Make Raspberry Topping: Combine fresh raspberries, sugar, and lemon juice in a saucepan. 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.
- Assemble the Pie: Once the pie is chilled, spread the cooled raspberry topping evenly over the lemon filling.
- Serve: Slice the pie, serve chilled, and optionally garnish with additional fresh raspberries for a beautiful presentation.
Notes
- Make sure the crust is completely cool before adding the filling to prevent sogginess.
- Use fresh lemon juice and zest for the best flavor.
- Refrigerate the pie for at least 2 hours to ensure it sets properly and tastes its best.
- If desired, garnish with extra fresh raspberries or a little whipped cream when serving.
- To prevent the raspberry topping from being too runny, cook it until thickened and allow it to cool before spreading.
