It was a sunny spring afternoon when I first baked this Lemon Raspberry Pie. The windows were open, a light breeze was drifting through the kitchen, and the scent of fresh lemons filled the air. I had a few baskets of ripe raspberries just begging to be used, and I wanted to create something light, tart, and sweet—something that felt like sunshine on a plate. This pie was the result, and let me tell you—it’s a keeper.
Creamy lemon filling, a pop of fresh raspberries, and a buttery graham cracker crust. It’s the kind of dessert that makes people pause mid-bite and smile.
Short Description
This Lemon Raspberry Pie is the perfect combination of creamy, tangy lemon filling and juicy raspberries nestled in a buttery graham cracker crust. A fresh, elegant dessert that’s perfect for spring and summer gatherings!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
For the filling:
- 1 can (14 oz) sweetened condensed milk
- 3 large egg yolks
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
For topping (optional):
- Whipped cream
- Extra raspberries and lemon zest for garnish
Tools Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Zester or grater
- Citrus juicer
- Oven
Instructions
Step 1: Preheat & Prep the Crust
Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
Step 2: Bake the Crust
Bake the crust for 8–10 minutes until golden and set. Let it cool slightly while you make the filling.
Step 3: Make the Lemon Filling
In a medium bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.
Step 4: Add Raspberries
Place fresh raspberries evenly across the cooled crust. Pour the lemon filling over the berries and gently spread to cover.
Step 5: Bake the Pie
Bake the pie for 15–18 minutes, or until the filling is just set and the center jiggles slightly.
Step 6: Cool & Chill
Let the pie cool to room temperature, then refrigerate for at least 4 hours (or overnight) until fully set.
Step 7: Garnish & Serve
Top with whipped cream, more raspberries, and a little lemon zest for a fresh finish. Slice and enjoy!
Why You’ll Love This Pie
- Bright & Refreshing – The tart lemon and juicy raspberries are a match made in dessert heaven.
- Creamy & Dreamy – That smooth filling is simply irresistible.
- No-Fuss Crust – Graham cracker crust is easy, buttery, and so delicious.
- Beautiful Presentation – The pop of color makes it perfect for entertaining.
Tips & Variations
- Substitute blueberries or blackberries if raspberries aren’t in season.
- Add a teaspoon of vanilla extract for extra depth in the filling.
- Use store-bought crust for a quicker version.
- Want it extra lemony? Add a second tablespoon of zest!
FAQs
Can I use frozen raspberries?
Yes, but thaw and pat them dry first to avoid extra moisture in the pie.
How long does this pie last?
Store covered in the refrigerator for up to 3 days. The crust might soften slightly over time, but it’s still delicious!
Can I make it ahead of time?
Absolutely! It’s best chilled, so making it the night before is perfect.
Final Thoughts
This Lemon Raspberry Pie has quickly become a go-to in our house whenever we want something sweet yet refreshing. It’s the kind of dessert that feels fancy enough for guests but simple enough to whip up on a weeknight. Every bite is a little burst of sunshine—and trust me, one slice is never enough.