Name: Lemon Raspberry Pie
Prep time: 15 min
Cook time: 25 min
Total time: 3 h 10 min
Ingredients: 2 cups crushed graham crackers; 1/2 cup melted butter; 1/4 cup sugar; 1 (14 oz) can sweetened condensed milk; 4 large egg yolks; 1/2 cup fresh lemon juice (about 2–3 lemons); 1 tablespoon lemon zest; 1 1/2 cups fresh raspberries (or thawed frozen); 2 tablespoons sugar; 1 teaspoon cornstarch (optional, for thickening)

Jump to Recipe·Print Recipe

Lemon Raspberry Pie is a vibrant, refreshing dessert that beautifully balances tart lemon with sweet raspberries. This layered pie features a buttery graham cracker crust, a tangy lemon filling, and bursts of juicy raspberries, making it a perfect choice for spring and summer gatherings or whenever you’re craving something light yet indulgent.

Why You’ll Love This Recipe

This pie offers a delightful combination of textures and flavors—from the crisp graham cracker crust to the silky lemon layer and the fruity freshness of raspberries. It’s easy to prepare, doesn’t require complicated techniques, and makes a visually stunning dessert that’s ideal for entertaining. The citrusy brightness and berry sweetness are a match made in dessert heaven.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

2 cups crushed graham crackers
1/2 cup melted butter
1/4 cup sugar

For the Lemon Layer:

1 can (14 oz) sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon lemon zest

For the Raspberry Layer (optional but recommended):

1 cup fresh raspberries
2 tablespoons sugar
1 teaspoon cornstarch
1 tablespoon water

For Topping:

Whipped cream (optional)
Additional raspberries and lemon zest for garnish

directions

Preheat the oven to 350°F (175°C).
Make the crust: In a bowl, mix crushed graham crackers, melted butter, and sugar until combined. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then set aside to cool slightly.
Prepare the lemon filling: In a medium bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well blended. Pour the lemon mixture over the slightly cooled crust.
Bake the pie: Return the pie to the oven and bake for 15–18 minutes, or until the center is just set. Remove and let cool at room temperature, then refrigerate for at least 3 hours.
Make the raspberry layer (optional): In a small saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the berries break down. Let cool, then spread gently over the chilled lemon layer.
Serve: Garnish with whipped cream, fresh raspberries, and lemon zest if desired. Slice and serve chilled.

Servings and timing

This recipe yields approximately 8 servings.
Prep time: 20 minutes
Cook time: 25 minutes
Chill time: 3 hours
Total time: 3 hours 45 minutes

Variations

Shortbread Crust: Substitute graham crackers with crushed shortbread cookies for a richer base.
Lemon-Lime Twist: Use a mix of lemon and lime juice for a citrusy blend.
No-Bake Option: Chill the crust instead of baking, and use a no-bake lemon filling thickened with gelatin.
Berry Medley: Incorporate blueberries or blackberries into the raspberry topping for variety.
Meringue Top: Replace whipped cream with a lightly toasted meringue topping for an elegant finish.

storage/reheating

Store the pie in the refrigerator, covered, for up to 4 days. For best results, keep garnishes like whipped cream and fresh raspberries separate until ready to serve. This pie is not suitable for freezing, as the texture of the filling may be affected upon thawing.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

How do I know when the lemon filling is set?

The pie is ready when the center is slightly jiggly but not liquid. It will firm up more as it cools and chills.

Can I make this pie ahead of time?

Yes, this pie is perfect for making a day in advance. Just keep it refrigerated until serving.

Can I use frozen raspberries?

Yes, frozen raspberries work well in the topping. Thaw and drain them before use to avoid excess moisture.

What’s the best way to zest lemons?

Use a microplane or fine grater to zest only the yellow part of the peel, avoiding the bitter white pith.

Is this pie very tart?

It has a balanced tart-sweet flavor. For a sweeter profile, reduce the lemon juice slightly or add a little more condensed milk.

Can I use a store-bought crust?

Yes, a pre-made graham cracker crust can be used to save time.

Do I have to bake the lemon layer?

Yes, baking helps set the egg yolks and gives the filling a firm, sliceable texture.

How should I store leftovers?

Refrigerate any leftover pie in an airtight container or covered with plastic wrap. Consume within 4 days.

Can I use a different citrus fruit?

You can substitute lemon with lime or a combination of lemon and orange for a twist on the original.

Conclusion

Lemon Raspberry Pie is a bright and flavorful dessert that’s sure to impress with its vibrant layers and refreshing taste. Whether for a special occasion or simply to satisfy a citrus craving, this easy-to-make pie delivers elegance and satisfaction in every bite. With its simple ingredients and customizable options, it’s a dessert worth returning to time and time again.

Lemon Raspberry Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Olivia
Total Time: 3 hours 10 minutes
Yield: 8 slices
Diet: Vegetarian

Print Recipe

Description

This Lemon Raspberry Pie is a refreshing, sweet-tart dessert featuring a buttery graham cracker crust, zesty lemon filling, and juicy raspberries. Light, vibrant, and incredibly easy to make, it’s the perfect treat for spring, summer, or any time you’re craving something bright and beautiful. Keyword: Lemon Raspberry Pie

Instructions

Make the crust:
Preheat oven to 350°F (175°C). Mix crushed graham crackers, melted butter, and sugar. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes. Let cool.
Prepare the lemon filling:
In a bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest until smooth. Pour into cooled crust.
Bake:
Bake lemon layer for 15 minutes, or until set. Let cool to room temperature, then refrigerate for at least 2 hours.
Make the raspberry topping:
In a saucepan over medium heat, combine raspberries and sugar. Cook until raspberries break down and mixture thickens slightly (add cornstarch if using). Let cool completely.
Assemble:
Spread raspberry topping over the chilled lemon pie. Chill for another 30 minutes before serving.