Bright, beautiful, and bursting with vibrant flavor, Lemon Raspberry Pie is the dessert that always makes my heart skip a beat. With its silky-smooth lemon custard, jewel-like raspberries, and pillowy whipped cream, this pie brings a tangy, sweet touch to any occasion. Whether you’re looking to wow guests or treat yourself during berry season, this pie delivers a perfect balance of zesty citrus and juicy raspberry in every dreamy forkful.

Lemon Raspberry Pie Recipe - Recipe Image

Ingredients You’ll Need

I love that the ingredient list for Lemon Raspberry Pie is simple and approachable yet packs a punch of flavor. Each item here plays a key role, contributing to the pie’s creamy texture, vivid color, and irresistible tang.

Pre-baked pie crust: Provides a crisp and sturdy base to hold the luscious filling.
Granulated sugar: Sweetens both the lemon filling and ensures every bite pops with flavor.
Cornstarch: Helps thicken the lemon layer into that dreamy, sliceable custard.
Salt: Just a pinch heightens the flavors and balances sweetness.
Water: The liquid component that seamlessly blends the dry ingredients and creates a smooth filling.
Large egg yolks: Make the filling incredibly rich and silky, adding a beautiful golden color.
Fresh lemon juice: The star of the show, giving the custard its bright, tangy punch.
Lemon zest: Lends extra aroma and an extra zing that sets this pie apart.
Butter: Adds silkiness and a subtle richness to the citrus custard.
Fresh raspberries: Not only do they add bold red color, but they bring juicy tartness that complements the lemon filling.
Raspberry jam (warmed): Glazes the raspberries for gorgeous shine and a pop of berry sweetness.
Heavy whipping cream: Whips up to a fluffy, creamy topping that softens the tartness of the filling.
Powdered sugar: Sweetens the whipped cream without any graininess.
Vanilla extract: Adds delicate aroma and depth to the whipped cream finish.

How to Make Lemon Raspberry Pie

Step 1: Prepare the Lemon Filling

Begin by whisking together the sugar, cornstarch, and salt in a medium saucepan. Slowly pour in the water while whisking to prevent lumps. Cook this mixture over medium heat, stirring constantly, until it thickens and starts to gently bubble—it should look glossy and smooth at this point.

Step 2: Temper the Egg Yolks

Take a few spoonfuls of the hot sugar mixture and whisk them into your beaten egg yolks in a separate bowl. This step, called tempering, keeps the yolks from scrambling. Once blended, slowly whisk the yolk mixture back into the saucepan and cook for another 1–2 minutes. The filling will get even richer and creamier!

Step 3: Add Citrus and Butter

Remove the saucepan from the heat and immediately whisk in the fresh lemon juice, lemon zest, and butter. Stir until the butter melts and the lemony custard becomes perfectly silky and fragrant.

Step 4: Assemble the Pie

Pour the hot lemon filling straight into your cooled, pre-baked pie crust. Use a spatula to spread it evenly. Then, gently press the fresh raspberries into the still-warm custard, arranging them in a tempting pattern.

Step 5: Glaze and Chill

Brush the tops of the raspberries with your warmed raspberry jam. This quick glaze gives your Lemon Raspberry Pie a beautiful shine and an extra layer of tart-sweet flavor. Chill the pie in the refrigerator for at least 3 hours, until the filling is completely set.

Step 6: Whip and Top

Whip together the heavy cream, powdered sugar, and vanilla until soft peaks form. For extra flair, pipe the whipped cream around the pie’s edges or simply dollop generously before slicing. Your show-stopping Lemon Raspberry Pie is ready to enjoy!

How to Serve Lemon Raspberry Pie

Garnishes

For a polished presentation, I love to finish Lemon Raspberry Pie with a crown of whipped cream, a scattering of lemon zest curls, and a few extra raspberries. A dusting of powdered sugar or a drizzle of raspberry sauce also looks gorgeous and adds flavor.

Side Dishes

Keep things light by pairing your pie with a simple fruit salad or a glass of iced herbal tea. If you’re creating a dessert spread, Lemon Raspberry Pie is lovely alongside buttery shortbread cookies or angel food cake for contrast.

Creative Ways to Present

Consider slicing and serving the pie in individual tart pans for a party-ready look, or cut into bars for a grab-and-go treat at picnics. For a more rustic vibe, serve wedges topped with a big spoonful of freshly whipped Greek yogurt and a drizzle of honey.

Make Ahead and Storage

Storing Leftovers

To store leftover Lemon Raspberry Pie, cover the pie tightly with foil or plastic wrap and refrigerate. The crust will stay crisp and the filling will remain luscious for up to 2 days—if it lasts that long!

Freezing

You can freeze Lemon Raspberry Pie (minus the whipped cream) for up to one month. Wrap the pie well with plastic and then foil. Thaw overnight in the fridge, then add fresh whipped cream just before serving.

Reheating

This pie is truly best served chilled, so there’s no need to reheat. If you’ve stored it in the fridge or freezer, simply let it come to fridge temperature before serving for the ideal creamy texture.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If using frozen raspberries, just be sure to thaw and drain them thoroughly before arranging on the pie to avoid excess moisture in the filling.

What can I use as a crust alternative?

A graham cracker crust or even a shortbread cookie crust would be delicious here. Both add a lovely buttery crunch that complements the tart lemon and sweet raspberries.

How do I know if the filling is set?

Give the pie at least 3 hours to chill. The filling should be firm enough to slice cleanly and hold its shape, but still creamy and smooth when you take a bite.

Can I make Lemon Raspberry Pie ahead of time?

Yes! This pie actually benefits from being made a day in advance, allowing all the flavors to blend and the filling to set perfectly. Just add whipped cream right before serving.

Is there a dairy-free option for the whipped topping?

For a dairy-free twist, try coconut whipped cream or a topping made from whipped aquafaba (the liquid from canned chickpeas)—both are delicious and hold up beautifully.

Final Thoughts

If you’re looking for a dessert that’s as beautiful as it is delicious, make Lemon Raspberry Pie your next baking adventure. It’s a treat that brings together all the zest and sweetness of summer—light, luscious, and destined to be devoured. I can’t wait for you to give it a try and share a slice with someone you love!

Lemon Raspberry Pie Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 3 hours 35 minutes (including chilling)
Yield: 8 servings
Diet: Vegetarian

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Description

Indulge in the perfect balance of sweet and tangy flavors with this delightful Lemon Raspberry Pie. A buttery crust cradles a luscious lemon filling topped with fresh raspberries, all finished off with a dollop of whipped cream. This refreshing dessert is a must-try for any occasion, especially during the summer months.

Ingredients

Pie Crust:

1 9-inch pre-baked pie crust

Lemon Filling:

1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
3 large egg yolks, beaten
1/3 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoons butter

Topping:

1 1/2 cups fresh raspberries
1/4 cup raspberry jam, warmed

Whipped Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in water until smooth.
Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble. Reduce heat to low.
Slowly temper the egg yolks by whisking a few spoonfuls of hot mixture into them, then return the yolk mixture to the saucepan. Cook for 1 to 2 minutes more, then remove from heat.
Stir in lemon juice, lemon zest, and butter until smooth. Pour lemon filling into the cooled pie crust and spread evenly.
Arrange raspberries on top of the filling, gently pressing them in. Brush raspberries with warmed jam to create a shiny glaze.
Refrigerate for at least 3 hours or until set.
Before serving, whip the cream with powdered sugar and vanilla until soft peaks form, then pipe or dollop around the edges of the pie.

Notes

For a lighter version, you can use Greek yogurt whipped with a little honey instead of whipped cream.
Frozen raspberries can be used but should be thawed and drained first.
Best served chilled and enjoyed within 2 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop, Chilling
Cuisine: American