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

Ingredients

For the Crust:

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

For the Lemon Layer:

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

For the Raspberry Layer:

1 1/2 cups fresh raspberries (or thawed frozen)
2 tablespoons sugar
1 teaspoon cornstarch (optional, for thickening)

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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.

Notes

Garnish with whipped cream, lemon slices, or extra berries for a show-stopping look.

Can be made a day ahead—flavors develop beautifully overnight.

Use Meyer lemons for a slightly sweeter lemon layer!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking