Lemon Raspberry Pie: A Bright, Buttery Summer Delight

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This Lemon Raspberry Pie combines tangy lemon curd and juicy raspberries in a flaky, buttery crust—perfect for picnics, BBQs, or whenever you crave a burst of sunshine in dessert form!

Why You’ll Love This Recipe

✅ Balanced sweet-tart flavor – Not overly sugary
✅ No-bake filling – Just stovetop prep
✅ Stunning presentation – Vibrant red and yellow layers
✅ Make-ahead friendly – Chill overnight for clean slices

Ingredients & Substitutions

For the Crust

  • 1 ½ cups (180g) graham cracker crumbs (or digestive biscuits)
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp sugar

For the Lemon Layer

  • 1 cup (200g) sugar
  • ⅓ cup (40g) cornstarch
  • 1 ½ cups (360ml) water
  • 3 large egg yolks
  • ½ cup (120ml) fresh lemon juice (3-4 lemons)
  • 2 tbsp lemon zest
  • 2 tbsp (28g) unsalted butter

For the Raspberry Layer

  • 2 cups (240g) fresh raspberries
  • ¼ cup (50g) sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

For Topping

  • Whipped cream
  • Fresh raspberries & lemon slices

Step-by-Step Instructions

1. Make the Crust

  1. Mix crumbs, melted butter, and sugar. Press into a 9-inch pie dish.
  2. Bake at 350°F (175°C) for 8 minutes. Cool completely.

2. Prepare Lemon Curd

  1. Whisk sugar, cornstarch, water, and egg yolks in a saucepan.
  2. Cook over medium heat, stirring constantly, until thick (~5 mins).
  3. Remove from heat. Stir in lemon juice, zest, and butter.
  4. Pour into crust, cover with plastic (directly on surface), and chill 1 hour.

3. Make Raspberry Layer

  1. Mash raspberries, sugar, cornstarch, and lemon juice in a saucepan.
  2. Simmer 3-4 minutes until thickened. Strain to remove seeds.
  3. Cool slightly, then spread over set lemon layer. Chill 4+ hours.

4. Garnish & Serve

  • Top with whipped cream, fresh berries, and lemon zest.

Pro Tips

🍋 Zest first: Grate lemons before juicing for easiest prep.
❄️ Quick chill: Place pie in freezer for 30 mins before slicing.
🔪 Clean cuts: Dip knife in hot water between slices.

Variations

🥥 Coconut twist: Add ½ cup toasted coconut to crust.
🌿 Herbal note: Infuse raspberry layer with 1 tsp lavender.
🍫 Chocolate crust: Use chocolate graham crackers.

FAQs

Can I use frozen raspberries?

Yes! Thaw and drain excess liquid first.

How long does it keep?

3 days refrigerated (berries may soften over time).

Can I make it gluten-free?

Yes! Use GF graham crackers or almond flour crust.

Final Thoughts

This Lemon Raspberry Pie is summer’s perfect balance of bright and sweet—with a texture like silk and a crust that crumbles just right.

Pro tip: Share it… or don’t! 🍋❤️

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