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Lemon Raspberry Pie

Lemon Raspberry Pie Recipe

Bright, tangy lemon meets sweet raspberries in this simple yet show-stopping pie. Perfect for any occasion, easy to make, and loved by everyone who tries it. Impress your friends without spending hours in the kitchen!
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Prep Time 15 minutes
Cook Time 20 minutes
(including chilling time) 3 hours
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pre-made pie crust or homemade if preferred
  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  • 2 egg yolks
  • 1 tablespoon butter
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • Whipped cream for topping optional
  • Extra raspberries for garnish optional

Method
 

  1. Preheat oven to 180°C (350°F) and pre-bake pie crust 10–12 minutes until lightly golden, then cool.
  2. In a saucepan, combine raspberries, sugar, cornstarch, salt, and water; cook over medium heat until thick and glossy.
  3. Whisk egg yolks in a bowl; slowly add a small amount of hot raspberry mixture while stirring to temper.
  4. Pour tempered yolks back into saucepan and cook 2–3 minutes until thick and smooth.
  5. Remove from heat; stir in butter, lemon juice, and lemon zest.
  6. Pour filling into cooled crust and spread evenly.
  7. Let pie cool at room temperature, then refrigerate 3–4 hours to set.
  8. Top with whipped cream and extra raspberries before serving.

Notes

  • Fresh lemon juice gives the best flavor.
  • Pre-baking the crust prevents a soggy bottom.
  • Chill fully for clean slices.
  • Can substitute raspberries with strawberries or blueberries.
  • Pie tastes even better the next day.
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