Lemon Raspberry Pie -

Bright, tangy, and bursting with color, Lemon Raspberry Pie is the kind of dessert that immediately catches the eye and delights the taste buds. With its golden, buttery crust, silky lemon filling, and jewel-like raspberries nestled on top, it strikes the perfect balance of sweet and tart. Each slice tastes like sunshine, refreshing and indulgent at the same time, making it an irresistible treat for any occasion.

Behind the Recipe

This pie was born from a love of citrusy desserts and the vibrant freshness of berries. I wanted a dessert that tasted like summer on a plate, something that felt as joyful as it looked. The creamy lemon filling adds smooth richness, while the raspberries bring pops of juicy brightness. Together, they create a pie that feels both elegant and comforting, perfect for celebrations or simply treating yourself.

Recipe Origin or Trivia

Lemon pies have been cherished for centuries, with lemon curd desserts dating back to 19th-century England. Raspberry pies, meanwhile, have long been summer staples in American kitchens. This recipe marries those traditions, taking the creamy citrus custard from British influence and pairing it with the vibrant berry-forward style of American pies, resulting in a refreshing and modern fusion.

Why You’ll Love Lemon Raspberry Pie

There are countless reasons to adore this pie, but here are the ones that will keep you coming back:

Versatile: Works beautifully as a showstopping dessert for dinner parties or as a casual weekend treat.

Budget-Friendly: Uses simple pantry staples and seasonal berries.

Quick and Easy: While it looks impressive, the steps are straightforward.

Customizable: Swap raspberries for blueberries, blackberries, or even strawberries.

Crowd-Pleasing: Bright, tangy, and creamy, it appeals to a wide range of tastes.

Make-Ahead Friendly: The pie sets best when chilled, making it perfect to prepare in advance.

Great for Leftovers: Keeps well in the fridge for a few days, so every slice remains a delight.

Chef’s Pro Tips for Perfect Results

For a flawless pie every time, keep these tips in mind:

Blind-bake the crust to ensure it stays crisp under the creamy filling.
Use fresh lemon juice for the brightest flavor, bottled juice won’t compare.
Strain the lemon filling after cooking for a silky-smooth texture.
Chill the pie thoroughly before slicing for clean, beautiful servings.
Arrange raspberries right before serving for the freshest look.

Kitchen Tools You’ll Need

A little preparation goes a long way when you have the right tools:

Pie Dish: For baking and presenting the pie.

Mixing Bowls: To prepare crust and filling separately.

Whisk: Essential for smooth, lump-free filling.

Saucepan: For cooking the lemon curd base.

Fine Mesh Sieve: Ensures the filling is silky.

Rolling Pin: If making pie crust from scratch.

Ingredients in Lemon Raspberry Pie

This recipe shines because of its balance of tangy citrus and sweet berries. Here’s everything you’ll need:

Pie Crust: 1 9-inch, homemade or store-bought – Provides the buttery base.
Granulated Sugar: 1 cup – Sweetens the tart lemon filling.
Cornstarch: 3 tablespoons – Thickens the lemon custard.
Salt: ¼ teaspoon – Enhances the overall flavor.
Lemon Juice: ½ cup fresh-squeezed – Brings tangy brightness.
Lemon Zest: 1 tablespoon – Intensifies citrus aroma.
Egg Yolks: 4 large – Create richness and a silky custard.
Whole Milk: 1 cup – Adds creaminess to balance tartness.
Unsalted Butter: 3 tablespoons – Gives the filling a smooth finish.
Fresh Raspberries: 2 cups – Juicy, tart topping.
Powdered Sugar: 2 tablespoons – Light dusting for garnish.

Ingredient Substitutions

Every kitchen has its quirks, so here are easy swaps:

Pie Crust: Graham cracker crust for a different texture.
Raspberries: Blueberries, blackberries, or strawberries.
Whole Milk: Half-and-half for richer filling.
Cornstarch: Arrowroot powder or flour.

Ingredient Spotlight

Lemon Juice: Fresh lemon juice is the heart of this pie, giving the filling its tangy zing and refreshing aroma.

Raspberries: Their natural tartness and vibrant color provide a striking contrast to the creamy filling.

Instructions for Making Lemon Raspberry Pie

Let’s bring this sunny pie to life with these steps:

Preheat Your Equipment: Heat oven to 375°F (190°C). Roll out pie crust into a 9-inch pie dish, trim edges, and prick the base with a fork. Line with parchment and pie weights. Bake for 15 minutes, remove weights, and bake another 10 minutes until golden. Cool completely.
Combine Ingredients: In a saucepan, whisk sugar, cornstarch, salt, lemon juice, lemon zest, egg yolks, and milk. Cook over medium heat, whisking constantly, until thick and bubbling. Remove from heat, whisk in butter until smooth. Strain through a sieve.
Prepare Your Cooking Vessel: Pour the filling into the cooled crust, spreading evenly.
Assemble the Dish: Smooth the surface, cover with plastic wrap (directly touching filling), and refrigerate until set, about 4 hours.
Cook to Perfection: No further baking is needed, the filling will set in the fridge.
Finishing Touches: Once chilled, arrange raspberries on top in concentric circles or scatter casually. Dust with powdered sugar.
Serve and Enjoy: Slice and serve cold for the most refreshing flavor.

Texture & Flavor Secrets

This pie is all about contrasts. The crisp crust gives way to a velvety, lemony custard, while the raspberries add bursts of tart juiciness. Sweet, tangy, creamy, and crunchy—it’s a symphony of textures in every bite.

Cooking Tips & Tricks

Use chilled butter for the crust if making from scratch.
Whisk constantly when making the filling to avoid lumps.
Always chill before slicing to ensure clean cuts.

What to Avoid

Don’t use bottled lemon juice, the flavor is too flat.
Avoid soggy crust by blind-baking fully.
Don’t add raspberries too early, they may weep and soften.

Nutrition Facts

Servings: 8
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes (plus 4 hours chill time)

Make-Ahead and Storage Tips

This pie is a dream for planning ahead. You can bake the crust and cook the filling a day in advance, then assemble and chill overnight. Store leftovers covered in the fridge for up to 3 days.

How to Serve Lemon Raspberry Pie

Serve chilled with a dollop of whipped cream or a drizzle of raspberry sauce for extra flair. Pair with iced tea or sparkling water for a refreshing finish to any meal.

Creative Leftover Transformations

Don’t let any slice go to waste:

Layer pie pieces into a trifle with whipped cream.
Crumble into a yogurt parfait.
Blend into a milkshake for a citrus-berry twist.

Additional Tips

For added elegance, brush the raspberries with warmed apricot jam for a glossy finish. A sprinkle of shredded coconut or white chocolate curls makes for a festive garnish.

Make It a Showstopper

Serve on a cake stand with lemon slices and fresh mint sprigs around the base. A dusting of powdered sugar over the raspberries gives it that bakery-perfect look.

Variations to Try

Swap raspberries for blueberries for a lemon-blueberry pie.
Add a meringue topping for a lemon raspberry meringue pie.
Use a shortbread crust for an extra buttery base.
Make mini tarts for individual servings.

FAQ’s

Q1: Can I make this pie without dairy?

Yes, substitute plant-based milk and vegan butter.

Q2: Can I freeze this pie?

It’s not recommended, as the filling may separate when thawed.

Q3: Can I use frozen raspberries?

Yes, but thaw and drain them well to prevent excess moisture.

Q4: Can I use a store-bought crust?

Absolutely, it saves time and works perfectly.

Q5: How long does the pie need to chill?

At least 4 hours for best results.

Q6: Can I double the recipe?

Yes, just bake in a larger dish, adjusting crust and filling amounts.

Q7: How do I prevent a runny filling?

Cook the filling until thick and bubbling before adding butter.

Q8: Can I make this pie gluten-free?

Yes, use a gluten-free crust and swap cornstarch with arrowroot.

Q9: Do I need to cover the pie while chilling?

Yes, place plastic wrap directly on the filling to prevent a skin forming.

Q10: Can I make this pie sweeter?

Add an extra ¼ cup sugar to the filling if you prefer it less tart.

Conclusion

Lemon Raspberry Pie is sunshine in dessert form, combining tangy citrus with juicy berries and a buttery crust. It’s fresh, vibrant, and elegant, making it perfect for both everyday indulgence and special occasions. Trust me, this one’s a total game-changer that’s worth every bite.