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

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 27g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 95mg