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
Scale
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
