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

Scale

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)

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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.