Lemon Raspberry Pie

Bright, tangy, and irresistibly creamy—Lemon Raspberry Pie is sunshine on a plate. Each bite melts in your mouth, delivering the perfect harmony of citrusy zing and berry sweetness nestled in a buttery, flaky crust. Whether you’re chasing away the winter blues or celebrating a summer day, this pie brings a burst of joy to any table.

Behind the Recipe

This pie holds a special place in my heart, born out of one of those spontaneous, craving-driven afternoons. The lemons on my counter were calling, and the frozen raspberries hiding in the freezer begged for attention. One stir led to another, and suddenly I had a luscious lemon filling swirled with ruby red raspberry coulis, all poured into a golden crust. It became an instant classic—requested at birthdays, barbecues, and everything in between.

Recipe Origin or Trivia

Lemon pies date back centuries, beloved in both European and American kitchens. From England’s traditional lemon curd tarts to the American South’s creamy lemon icebox pies, citrus has long been the star of sweet endings. Adding raspberries introduces a modern flair and a pop of color that elevates this classic into a show-stopping dessert. This combo offers balance—tart meets sweet, smooth meets bright.

Why You’ll Love Lemon Raspberry Pie

There’s something deeply satisfying about this pie, from its color to its flavor.

Versatile: Serve it chilled in summer or warm in winter—it works all year round.

Budget-Friendly: Uses pantry staples and seasonal fruit, fresh or frozen.

Quick and Easy: Prep the filling in minutes, then bake and chill.

Customizable: Try different berries or citrus to make it your own.

Crowd-Pleasing: Tart, sweet, and creamy—there’s something for everyone.

Make-Ahead Friendly: Tastes even better after a day in the fridge.

Great for Leftovers: Holds up beautifully in the fridge for several days.

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Chef’s Pro Tips for Perfect Results

Achieving a silky, flavorful pie is easier than you think—just keep these tips in mind:

• Blind-bake your crust. This prevents sogginess and keeps the bottom crisp.
• Strain the raspberry purée. It removes seeds for a smoother swirl.
• Don’t overbake. The filling should be set but still have a slight jiggle in the center.
• Use fresh lemon juice. Bottled just doesn’t have the same brightness.
• Chill thoroughly. Cold pie slices cleanly and has the best texture.

Kitchen Tools You’ll Need

A few essentials will make this pie a breeze:

Pie Dish: 9-inch standard size for even baking.
Mixing Bowls: For prepping crust and filling separately.
Whisk: Ensures your lemon filling is smooth and lump-free.
Fine Mesh Sieve: Perfect for straining raspberry sauce.
Saucepan: To make raspberry compote or coulis.
Baking Weights or Beans: Used for blind-baking the crust.

Ingredients in Lemon Raspberry Pie

This pie is a celebration of vibrant ingredients coming together in harmony.

Pie Crust: 1 9-inch pre-made or homemade, blind-baked for crispiness.
Egg Yolks: 4 large, provide richness and structure.
Sweetened Condensed Milk: 1 (14-ounce) can, adds sweetness and creaminess.
Lemon Juice: ½ cup, freshly squeezed, for bright citrus flavor.
Lemon Zest: 1 tablespoon, intensifies the lemon punch.
Raspberries: 1 cup fresh or frozen, adds a tart-sweet contrast.
Sugar: 2 tablespoons, for sweetening the raspberry swirl.
Cornstarch: 1 teaspoon, thickens the raspberry compote.
Salt: Pinch, enhances all the flavors.

Ingredient Substitutions

Feel free to swap in these alternatives if needed:

Pie Crust: Graham cracker crust or digestive biscuit crust.
Lemon Juice: Lime juice for a tropical twist.
Raspberries: Strawberries or blackberries.
Sweetened Condensed Milk: Evaporated milk plus sugar (not as creamy).
Cornstarch: Arrowroot powder or flour.

Ingredient Spotlight

Lemon Juice: Provides the vibrant tartness that balances the sweetness of the pie.
Raspberries: These jewel-toned berries add not just color, but a floral, tangy contrast.

Instructions for Making Lemon Raspberry Pie

Let’s bake something magical together—follow these steps for pie perfection:

1. Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Place your blind-baked crust on a baking sheet.

2. Combine Ingredients:
In a bowl, whisk together egg yolks, sweetened condensed milk, lemon juice, lemon zest, and salt until smooth and thick.

3. Prepare Your Cooking Vessel:
In a small saucepan, combine raspberries, sugar, and cornstarch. Cook over medium heat until the berries break down and the mixture thickens slightly. Strain through a sieve to remove seeds.

4. Assemble the Dish:
Pour the lemon filling into the pie crust. Dollop raspberry sauce over the top and use a knife or skewer to gently swirl it into the filling.

5. Cook to Perfection:
Bake for 18–22 minutes until the edges are set and the center jiggles slightly. Do not overbake.

6. Finishing Touches:
Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight for best texture.

7. Serve and Enjoy:
Slice and serve with whipped cream or fresh raspberries if desired.

Texture & Flavor Secrets

This pie walks the line between creamy and light, tangy and sweet. The lemon custard is silky and firm, while the raspberry swirl adds brightness and depth. The buttery crust provides the perfect crunch beneath the smooth filling—each bite is balanced bliss.

Cooking Tips & Tricks

• Use a glass pie dish for even browning.
• Chill the crust before blind-baking to prevent shrinking.
• Gently swirl the raspberry—not too much or it’ll muddy the color.
• Taste your lemon juice—it should be tart but not bitter.

What to Avoid

Keep these common pitfalls in mind:

• Overbaking the filling: It will crack as it cools.
• Using bottled lemon juice: Lacks freshness and depth.
• Skipping the raspberry straining: Seeds disrupt the creamy texture.
• Not chilling enough: Warm pie won’t hold its shape when sliced.

Nutrition Facts

Servings: 8
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 4 hours 40 minutes (including chilling)

Make-Ahead and Storage Tips

You can make the entire pie a day ahead—just keep it chilled and covered. It stores beautifully in the fridge for up to 4 days. Avoid freezing, as the texture of the filling may become grainy. For the freshest results, store uncovered for the first hour to prevent condensation, then cover tightly.

How to Serve Lemon Raspberry Pie

Serve chilled with a generous dollop of whipped cream, a sprinkle of lemon zest, or a handful of fresh raspberries. For a fancier presentation, dust with powdered sugar and plate with a drizzle of raspberry coulis.

Creative Leftover Transformations

Leftover slices can be:

• Blended into milkshakes for a citrusy dessert drink.
• Crumble-topped parfaits layered with whipped cream.
• Mini hand pies using leftover crust and filling wrapped in puff pastry.

Additional Tips

• Add a drop of vanilla extract to the lemon mix for extra warmth.
• For a stronger lemon note, use Meyer lemons if available.
• Let the pie sit at room temp 10 minutes before serving for best flavor.

Make It a Showstopper

Garnish the top with alternating slices of lemon and fresh raspberries in a spiral pattern. Add a glossy finish with a thin layer of warmed apricot jam brushed gently over the fruit.

Variations to Try

• Lemon Blueberry Pie: Swap raspberries for blueberries.
• Lime Raspberry Pie: Use lime juice and zest for a zesty twist.
• Graham Cracker Crust: Adds a hint of honey and crunch.
• Mini Tartlets: Make in muffin tins for bite-sized treats.
• Frozen Lemon Raspberry Pie: Freeze before slicing for a cool summer dessert.

FAQ’s

Q1: Can I use frozen raspberries?
Yes, just thaw and drain them before cooking into sauce.

Q2: Do I need to blind-bake the crust?
Yes, it ensures the crust stays crisp and doesn’t get soggy.

Q3: Can I freeze this pie?
It’s not recommended, as freezing may affect the filling’s texture.

Q4: Can I use a graham cracker crust?
Absolutely! It adds a lovely sweet crunch.

Q5: How long does it keep in the fridge?
Up to 4 days when tightly covered.

Q6: Can I use a different berry?
Yes, blueberries, blackberries, or strawberries all work well.

Q7: Is sweetened condensed milk necessary?
Yes—it gives the pie its creamy texture and sweetness.

Q8: Can I make this gluten-free?
Just use a gluten-free pie crust.

Q9: Why did my pie crack?
It was likely overbaked—take it out when it still jiggles slightly.

Q10: What’s the best way to get clean slices?
Chill thoroughly and use a hot, clean knife for each cut.

Conclusion

Lemon Raspberry Pie is more than dessert—it’s a slice of sunshine, a bite of elegance, and a sure-fire way to brighten any gathering. Its vibrant color, tangy bite, and smooth finish make it unforgettable. Trust me, it’s worth every bite. Go ahead, make it once and see why it becomes a regular in your baking lineup.

Watch How To Make Lemon Raspberry Pie