Lemon Raspberry Pie

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A vibrant, tangy-sweet dessert with a luscious lemon curd filling and juicy raspberries

Why You’ll Love This Recipe

This Lemon Raspberry Pie combines the bright acidity of fresh lemon with the natural sweetness of raspberries, all nestled in a flaky, buttery crust. The filling is silky-smooth, thanks to a classic lemon curd technique, while the raspberries add bursts of freshness. Perfect for summer gatherings, holiday desserts, or anytime you crave a balance of tart and sweet!

Ingredients

For the Crust

  • 1 pre-made 9-inch pie crust (or homemade)

For the Filling

  • 1 cup (120g) fresh raspberries (or frozen, thawed and drained)
  • 1 tbsp cornstarch (to prevent excess juice)
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) fresh lemon juice (about 4–5 lemons)
  • 2 tsp lemon zest
  • 3 large eggs
  • 2 tbsp (30g) unsalted butter, cubed
  • 1 tsp vanilla extract
  • ½ tsp salt

For Garnish

  • Whipped cream
  • Fresh mint leaves
  • Extra raspberries or lemon slices

Instructions

1. Prep the Crust

  1. Preheat oven to 375°F (190°C).
  2. Press the pie crust into a 9-inch pie dish. Crimp edges and prick the bottom with a fork.
  3. Line with parchment paper and fill with pie weights or dried beans.
  4. Blind-bake for 15 minutes. Remove weights and bake 5 more minutes until golden. Let cool.

2. Macerate Raspberries

  1. Toss raspberries with cornstarch and set aside (this absorbs excess juice).

3. Make the Lemon Curd Filling

  1. In a saucepan, whisk sugar, lemon juice, zest, eggs, and salt until smooth.
  2. Cook over medium-low heat, stirring constantly, until thickened (8–10 minutes). It should coat the back of a spoon.
  3. Remove from heat. Stir in butter and vanilla until melted and smooth.

4. Assemble the Pie

  1. Spread raspberries evenly over the cooled crust.
  2. Pour warm lemon curd over the berries, covering completely.
  3. Let cool at room temperature for 1 hour, then refrigerate for 4+ hours (or overnight) to set.

5. Garnish & Serve

  • Top with whipped cream, fresh mint, and extra raspberries.
  • Slice with a warm knife for clean edges.

Tips for Success

✔ Use fresh lemon juice—bottled juice lacks brightness.
✔ Strain the curd if you want it ultra-smooth (optional).
✔ Prevent soggy crust: Brush baked crust with egg white before adding filling.
✔ Storage: Keep refrigerated for up to 3 days.

Serving Suggestions

  • With vanilla ice cream for contrast
  • As part of a summer berry dessert spread
  • For elegance, serve with candied lemon slices

Final Thoughts

This Lemon Raspberry Pie is a showstopper with its vibrant color and bold flavors. The tart lemon curd and juicy raspberries complement each other perfectly, while the flaky crust adds the ideal crunch.

Perfect for picnics, potlucks, or a sunny afternoon treat!

Variation: Swap raspberries for blackberries or blueberries.

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