Lemon Raspberry Pie Recipe
Bright, zesty, and oh-so irresistible, Lemon Raspberry Pie is a show-stopping dessert that beautifully balances tart citrus with juicy raspberries, all nestled in a tender, flaky crust. This pie isn’t just a treat for the taste buds; it’s a feast for the eyes with its gorgeous swirl of golden lemon and vibrant berries. Whether you’re looking for a refreshing summer bake or a sweet pick-me-up during the cooler months, Lemon Raspberry Pie checks every box with each luscious bite.
Ingredients You’ll Need
One of the best things about Lemon Raspberry Pie is how it transforms a handful of simple, fresh ingredients into a dessert that tastes like pure sunshine. Each ingredient pulls its weight, whether by amplifying flavors, providing creamy texture, or adding brilliant color.
- Pie Crust: Use a homemade or high-quality pre-made crust for a flaky, buttery base that complements both the tart and sweet components.
- Fresh Lemons: The heart of the pie—zest and juice infuse the filling with natural, aromatic citrus flavor.
- Granulated Sugar: Balances the tartness and enhances the natural sweetness of the fruit.
- Egg Yolks: Make the lemon filling lush and creamy; don’t skip these for a velvety texture.
- Cornstarch: Thickens the lemon custard, helping it set perfectly without becoming too dense.
- Butter: Adds richness and a satiny finish to the lemon filling.
- Fresh Raspberries: Popped into the filling and sometimes swirled on top, these bring bursts of juicy tartness and a beautiful pop of color.
- Salt: Just a pinch brings out the other flavors; don’t underestimate its impact in desserts!
How to Make Lemon Raspberry Pie
Step 1: Prepare the Pie Crust
Start by rolling out your pie crust and fitting it snugly into a 9-inch pie dish. Gently press it into the corners so you don’t stretch the dough—this helps prevent shrinking as it bakes. Trim the edges and crimp for a classic look, then chill the crust for about 30 minutes to help maintain its shape.
Step 2: Pre-Bake the Crust
Preheat your oven to 375°F (190°C). Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes until the edges are lightly set, then carefully remove the weights and parchment. Bake for 5–7 minutes more, or just until the center looks dry and barely golden. Set aside to cool.
Step 3: Make the Lemon Filling
In a medium saucepan, whisk together lemon juice, zest, sugar, cornstarch, and a pinch of salt. Heat over medium, whisking constantly until the mixture starts to thicken and bubble, about 4–5 minutes. In a separate bowl, whisk the egg yolks, then slowly drizzle a bit of the hot lemon mixture into the yolks to temper (this prevents curdling). Pour the yolk mixture back into the saucepan, stirring until everything thickens to a silky custard. Remove from heat and blend in the butter until smooth.
Step 4: Assemble with Raspberries
Pour half of the lemon filling into the pre-baked crust, then scatter most of the fresh raspberries on top. Pour the remaining filling over, gently smoothing the surface. Finish with a handful of additional raspberries, pressing them just barely into the top for that pop of color.
Step 5: Bake and Chill
Bake the filled pie at 350°F (175°C) for about 20 minutes, or until the edges are set and the center just jiggles slightly. Let the pie cool to room temperature, then chill in the refrigerator for at least 4 hours (overnight is even better!) to give that filling time to set up and slice beautifully.
How to Serve Lemon Raspberry Pie
Garnishes
The finishing touches really make Lemon Raspberry Pie irresistible. A cloud of whipped cream, a curl of lemon zest, or a scattering of extra raspberries not only looks stunning but also adds layers of flavor and texture. Try a dusting of powdered sugar for a touch of elegance.
Side Dishes
Pair Lemon Raspberry Pie with a scoop of vanilla ice cream or lemon sorbet to double down on the citrusy notes. Lightly sweetened iced tea or sparkling lemonade are brilliant drinks to serve alongside, letting the pie’s flavors shine without overpowering your palate.
Creative Ways to Present
Transform each slice into its own mini masterpiece: serve with a drizzle of raspberry coulis, a sprig of fresh mint, or even a crisp tuile cookie tucked to one side. For parties, cut the pie into petite squares and serve them as easy finger desserts. Individual tartlets made with the same recipe also look adorable for showers or brunches.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Lemon Raspberry Pie tightly in plastic wrap or store slices in an airtight container. It keeps well in the fridge for up to 3 days, maintaining its bright flavor and creamy texture. The crust may soften slightly, but the tangy filling will still be absolutely delicious.
Freezing
You can freeze Lemon Raspberry Pie for up to a month. Let the pie cool and set fully, then wrap it well in plastic wrap and aluminum foil before freezing. To serve, thaw overnight in the refrigerator. The pie may weep slightly after defrosting, but a quick blot with a paper towel restores its look.
Reheating
Lemon Raspberry Pie is best served chilled or at room temperature, but if you like it gently warmed, pop individual slices in a low oven (300°F) for 5–7 minutes. Take care not to overheat, as the filling can become loose if too hot.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Gently thaw and pat them dry to remove excess moisture before adding to the pie—this helps avoid a soggy crust and watery filling.
Do I need to blind bake the crust?
Yes, partially baking the crust before adding the filling is essential for a flaky base that holds up to the creamy, juicy layers of Lemon Raspberry Pie.
Can I make the pie a day ahead?
Definitely. In fact, letting Lemon Raspberry Pie chill overnight helps the filling fully set for perfect slices and even deeper flavor.
What’s the best way to cut neat slices?
Use a sharp, thin knife dipped in warm water and wiped clean between each cut. This minimizes sticking and helps you achieve those beautiful, clean wedges.
Can I use bottled lemon juice?
Fresh lemon juice really does make a difference in both flavor and aroma. Bottled can be used in a pinch, but for the ultimate Lemon Raspberry Pie, squeeze your own lemons!
Final Thoughts
If you love desserts that are just the right mix of vibrant, creamy, and fruity, Lemon Raspberry Pie will win your heart (and taste buds!) in no time. Treat yourself—and your loved ones—to a slice soon, and don’t forget to share your beautiful creations!
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Lemon Raspberry Pie Recipe
- Total Time: 55 minutes
- Yield: 1 pie (8 servings) 1x
- Diet: Vegetarian
Description
This Lemon Raspberry Pie is a delightful combination of tangy lemon custard filling and sweet raspberries nestled in a flaky pie crust. It’s the perfect dessert for any occasion, from casual gatherings to special celebrations.
Ingredients
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3–4 tablespoons ice water
For the filling:
- 1 cup fresh raspberries
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3/4 cup water
- 3 large egg yolks, beaten
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons unsalted butter
- Whipped cream, for serving (optional)
Instructions
- Prepare the crust: In a food processor, pulse the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water until the dough comes together. Shape into a disk, wrap in plastic, and chill.
- Make the filling: In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened. Remove from heat. Gradually stir in a small amount of hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; gently stir in lemon juice, zest, and butter.
- Assemble the pie: Roll out the dough and fit into a pie plate. Pour the lemon filling into the crust. Arrange raspberries on top. Bake until filling is set. Cool before serving. Serve with whipped cream if desired.
Notes
- You can use frozen raspberries if fresh ones are not available.
- Make sure the lemon filling is completely cooled before pouring it into the pie crust.
- This pie is best served the day it’s made, but leftovers can be refrigerated.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 85mg
