If you adore a dessert that strikes the perfect balance of tart and sweet with a refreshing burst of fruity goodness, this Lemon Raspberry Pie Recipe is going to become your new go-to favorite. Imagine a crisp, buttery pie crust cradling a glossy, luscious lemon custard that’s bright and tangy, studded with juicy raspberries that add vibrant color and a delightful pop of flavor in every bite. This pie is light yet indulgent, effortlessly combining the zing of fresh lemons with the natural sweetness of raspberries to create a summer pie recipe that’s as pretty as it is palate-pleasing. Whether it’s a special occasion or simply to satisfy your sweet tooth, this pie will warm your heart and brighten up any table.
Ingredients You’ll Need
For this Lemon Raspberry Pie Recipe, you don’t need a pantry full of fancy items—just simple, straightforward ingredients that each play an important role in creating that perfect harmony of texture, tang, and sweetness. These essentials come together easily to give you a pie that looks stunning and tastes like it took hours to make.
- Pre-baked 9-inch pie crust: Provides the flaky, buttery base that holds all the delicious filling without getting soggy.
- Granulated sugar (3/4 cup): Sweetens the tart lemon custard without overpowering it.
- Cornstarch (1/4 cup): Acts as a thickening agent to give the lemon filling that silky, custard-like consistency.
- Water (1 1/4 cups): Balances the filling and helps everything cook evenly.
- Fresh lemon juice (1/2 cup): The star player adding vibrant citrus brightness—fresh is always best for maximum flavor.
- Lemon zest (1 tablespoon): Adds an aromatic lemony punch that elevates the filling beyond basic.
- Egg yolks (3 large, beaten): Give richness and help create that creamy custard texture.
- Unsalted butter (2 tablespoons): Adds smoothness and a little indulgent richness for balance.
- Fresh raspberries (1 cup plus extra): Bursts of juicy, sweet-tart flavor dotted throughout the pie and for garnish.
- Whipped cream (optional): Light and airy, perfect for dolloping on top for an extra touch of elegance.
How to Make Lemon Raspberry Pie Recipe
Step 1: Prepare the Lemon Filling
Start by combining sugar and cornstarch in a medium saucepan, whisking them together to ensure a smooth blend that prevents any lumps. Gradually pour in the water and fresh lemon juice while whisking continuously so the mixture is perfectly smooth. Place the pan over medium heat and stir constantly until you see the mixture thickening and start bubbling gently—this is when the magic happens, turning the liquid into luscious custard.
Step 2: Temper and Thicken the Egg Yolks
To avoid scrambled eggs in your custard, slowly whisk about half a cup of the hot lemon mixture into the beaten egg yolks. This gentle warming process, called tempering, prevents curdling. Then pour the egg yolk mixture back into the saucepan, still whisking constantly. Cook for another 1 to 2 minutes as the filling thickens beautifully. Remove from heat and stir in the lemon zest and butter, allowing each to melt and infuse the mixture with a silky texture and bright, fresh aroma.
Step 3: Assemble the Pie
Spread fresh raspberries evenly over the pre-baked pie crust’s bottom. This layer not only adds flavor but also creates a stunning ring of vibrant color when you cut into the pie. Pour the hot lemon custard filling over the berries, smoothing it gently with a spatula. Pop the pie into the refrigerator and let it chill for at least 4 hours so the filling fully sets and flavors meld into a tantalizing harmony.
Step 4: Add the Finishing Touches
Once chilled and set, top your pie with extra fresh raspberries for visual appeal and a fresh burst with every slice. If you love a little indulgence, a generous dollop of whipped cream on the side or on top perfectly complements the tangy-sweet profile of this pie. And voilà , your Lemon Raspberry Pie Recipe is ready to shine!
How to Serve Lemon Raspberry Pie Recipe
Garnishes
Lemon slices twisted elegantly or a sprinkle of finely grated lemon zest over the pie’s surface make for a visually stunning presentation. Fresh mint leaves also offer a refreshing complement if you want to amp up the color and add an herbal note. Don’t forget a generous swirl of whipped cream or even a drizzle of raspberry coulis for a touch of extra flair and flavor complexity.
Side Dishes
This pie pairs wonderfully with light and fresh accompaniments. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream balances the tartness beautifully. For a brunch setting, serve it alongside a crisp salad with berries and citrus segments, or with a refreshing glass of sparkling lemonade to keep the citrus theme alive throughout the meal.
Creative Ways to Present
For a crowd-pleasing dessert, consider serving individual mini versions of this Lemon Raspberry Pie Recipe in clear glass jars or small tart pans for charming single servings. Layering the filling and raspberries in parfait glasses alternated with whipped cream creates a delightful mess-free dessert. If you’re feeling festive, dust the crust edges with powdered sugar or edible glitter to make it sparkle and shine under any occasion’s spotlight.
Make Ahead and Storage
Storing Leftovers
This pie keeps beautifully in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 3 days. The crust remains crisp, and the filling maintains its lovely texture and vibrant flavor, making it perfect to enjoy the next day or even later in the week without losing its magic.
Freezing
While freezing is possible, it’s best to freeze the custard filling and the crust separately if you want to prepare ahead. The fully assembled pie can be frozen in an airtight container for up to 1 month, but raspberries might lose their firmness upon thawing, so fresh berries are ideal for topping after thawing.
Reheating
Since this pie is served chilled and custard-based, reheating is generally not recommended or necessary. For room temperature enjoyment, simply allow the pie to sit out of the refrigerator for about 20 to 30 minutes before serving, which helps bring out the flavors even more.
FAQs
Can I use frozen raspberries for this Lemon Raspberry Pie Recipe?
Yes, you can! Just make sure to thaw and drain them well to avoid extra moisture that could make the pie crust soggy. Fresh raspberries are preferable for their texture and vibrant flavor, but frozen work in a pinch.
Is it possible to make the pie crust from scratch?
Absolutely! A homemade crust adds a lovely personal touch. Use your favorite pie crust recipe, whether it’s a classic buttery crust or a graham cracker crust, and prebake it fully to avoid sogginess once the filling is added.
What if I want a creamier lemon filling?
For a more luscious texture, fold half a cup of whipped cream into the cooled lemon custard just before pouring it over the raspberries. This adds softness and richness without overwhelming the fresh tart flavors.
Can I prepare this pie in advance for a party?
Definitely! It’s a fantastic make-ahead dessert. Prepare the pie up to 24 hours in advance and keep it chilled tightly wrapped. The flavors even deepen and develop as it sits, making it a stress-free showstopper.
How do I prevent the crust from getting soggy?
Using a pre-baked crust is key, plus placing the raspberries directly on the crust helps create a barrier between the filling and crust. Chilling the pie thoroughly also helps set the filling, so moisture doesn’t seep into the crust.
Final Thoughts
Trust me, this Lemon Raspberry Pie Recipe is a shining star in the world of fruit pies—bright, refreshing, and so beautifully simple to make. It’s a dessert that speaks for itself at any gathering, leaving smiles and compliments in its wake. Give it a try and watch how quickly it disappears from the table. You’re going to love every tangy, sweet bite!
Print
Lemon Raspberry Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus at least 4 hours chilling time)
- Yield: 8 slices
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Lemon Raspberry Pie combines a tangy lemon custard filling with fresh raspberries nestled in a crisp pre-baked pie crust. The luscious, citrusy filling is cooked on the stovetop until perfectly thickened, then chilled to set, making it an ideal no-bake finish for a refreshing summer dessert. Garnished with extra raspberries and optional whipped cream, this pie is both visually stunning and delightfully flavorful.
Ingredients
Pie Crust
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
Lemon Filling
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/4 cups water
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
Fruit and Garnish
- 1 cup fresh raspberries (plus extra for garnish)
- Whipped cream for serving (optional)
Instructions
- Prepare the filling mixture. In a medium saucepan, whisk together the granulated sugar and cornstarch until combined. Gradually whisk in the water and fresh lemon juice until the mixture is smooth and free of lumps.
- Cook and thicken filling. Place the saucepan over medium heat and cook, stirring constantly to prevent lumps and burning, until the mixture thickens and reaches a gentle boil, bubbling uniformly.
- Temper the egg yolks. To prevent curdling, slowly whisk about 1/2 cup of the hot lemon mixture into the beaten egg yolks. Then, return this egg-lemon mixture to the saucepan while whisking continuously.
- Finish cooking the lemon filling. Continue cooking the mixture on medium heat for an additional 1–2 minutes until the custard thickens to a smooth, creamy consistency. Remove the saucepan from heat and stir in the lemon zest and unsalted butter until fully incorporated and shiny.
- Assemble the pie. Evenly spread 1 cup of fresh raspberries across the bottom of the pre-baked pie crust. Carefully pour the hot lemon custard filling over the raspberries, spreading gently to cover the fruit without disturbing it.
- Chill the pie. Place the assembled pie in the refrigerator and chill for at least 4 hours, or until the lemon filling is fully set and firm enough to slice cleanly.
- Serve. Before serving, garnish the pie with additional fresh raspberries and whipped cream if desired for extra creaminess and presentation.
Notes
- For a creamier lemon filling, fold 1/2 cup whipped cream into the cooled filling before pouring it over the raspberries.
- Frozen raspberries can be substituted if thawed completely and drained to avoid excess moisture.
- Ensure the pie crust is fully baked and cooled before adding the filling to maintain crispness.
- This pie is best served chilled and eaten within 2 days for optimal freshness.
