Lemon Raspberry Pie

Last summer, I was on a mission to create a dessert that felt like sunshine on a plate. I’d been testing lemon pies for weeks—some too tart, some too creamy, others just missing that spark. One Saturday afternoon, a few pints of raspberries in the fridge caught my eye, and something clicked. The raspberries brought a gentle sweetness that danced perfectly with the zing of lemon. From that moment, this pie became a staple in my kitchen.

I shared it at a casual weekend brunch with friends, and it disappeared before the coffee was even finished brewing. It’s a pie that feels light and indulgent all at once—a creamy citrus base topped with a jammy layer of raspberry and a cloud of vanilla whipped cream. It’s the kind of dessert that invites second slices and lingers in conversation long after the plates are cleared.

This recipe doesn’t require a complicated crust or tricky filling techniques. Every layer comes together quickly, yet it tastes like something you’d pick up from a quaint bakery. If you’re looking for a bright, beautiful dessert that balances sweet and tart, this one’s for you.

Short Description

A refreshing lemon raspberry pie made with a buttery graham cracker crust, silky lemon filling, jammy raspberry topping, and fluffy vanilla whipped cream. Perfect for spring and summer gatherings.

Key Ingredients

For the Crust:

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

For the Lemon Layer:

• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 egg yolks

For the Raspberry Layer:

• 1 1/2 cups fresh raspberries
• 1/4 cup honey or sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Whipped Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Tools Needed

• 9-inch pie dish
• Mixing bowls
• Whisk
• Saucepan
• Hand mixer or stand mixer
• Rubber spatula

Cooking Instructions

Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a bowl, mix crushed graham crackers, melted butter, and sugar until well combined.

Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Bake for 8 minutes. Remove and let cool completely.

Step 2: Make the Lemon Layer
In a medium bowl, whisk together sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth. Pour over the cooled crust and spread evenly.

Bake at 350°F for 12–15 minutes until the filling is just set and slightly jiggly in the center. Let it cool at room temperature, then chill in the fridge for 30 minutes.

Step 3: Make the Raspberry Layer
In a small saucepan, combine raspberries, honey (or sugar), cornstarch, and water.

Cook over medium heat, stirring frequently, for 5–7 minutes until the mixture thickens and the berries break down slightly. Remove from heat and let it cool for 10–15 minutes. Spread gently over the lemon layer.

Step 4: Whip the Cream
Using a hand or stand mixer, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Carefully spread the whipped cream over the raspberry layer using a spatula.

Step 5: Chill and Serve
Refrigerate the pie for at least 4 hours, or overnight for best results. Just before serving, garnish with fresh raspberries and a sprinkle of lemon zest for a fresh finish.

Why You’ll Love This Recipe

– Bright, refreshing flavor with a perfect sweet-tart balance

– Easy to make with everyday ingredients

– No complicated pastry techniques required

– Great for make-ahead entertaining

– Naturally beautiful presentation

– Light yet satisfying

– Kid and adult approved

Mistakes to Avoid & Solutions

Crust falling apart:
Make sure the graham crackers are finely crushed, and press the mixture firmly into the pan. If it still crumbles, add another tablespoon of melted butter.

Lemon layer too runny:
Don’t skip baking the lemon filling. It needs heat to set properly. If it’s underbaked, return it to the oven for another 3–4 minutes.

Raspberry topping too thin:
If the raspberry layer is runny, the cornstarch likely wasn’t cooked long enough. Keep stirring over heat until it thickens to a jam-like consistency.

Whipped cream deflating:
Beat the cream until stiff peaks form and avoid over-mixing. If it sits too long, rewhip lightly before serving.

Cracking filling:
Let the pie cool gradually and don’t overbake. A slight jiggle in the center is perfect—it’ll continue to set as it cools.

Serving and Pairing Suggestions

Serve chilled with extra fresh raspberries and lemon zest on top. This pie pairs beautifully with iced herbal tea, lemonade, or a glass of crisp white wine.

It’s ideal for summer cookouts, brunch tables, or an elegant end to a light dinner.

For parties, slice and serve on small dessert plates or in individual tart pans for a personal touch.

Storage and Reheating Tips

Refrigerator: Cover and store leftovers in the fridge for up to 4 days.

Freezing: You can freeze the pie (without whipped cream) for up to a month. Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight before adding the topping.

Reheating: This pie is best enjoyed cold, so no reheating is needed.

FAQs

1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but bottled will work in a pinch. Just make sure it’s 100% juice, not from concentrate.

2. Can I use frozen raspberries?
Yes, just thaw them first and drain any excess liquid before cooking.

3. Can this pie be made gluten-free?
Absolutely! Use gluten-free graham crackers for the crust.

4. What if I don’t have a mixer for the whipped cream?
You can whip cream by hand with a whisk—it takes longer, but it works. Chill your bowl and whisk for faster results.

5. Can I make this pie ahead of time?
Yes! Prepare the entire pie a day in advance. Add the whipped cream topping the same day you plan to serve it for the freshest texture.

Tips & Tricks

– Chill your mixing bowl and beaters before whipping cream for better volume.

– Use a microplane for fine lemon zest—it blends in more smoothly.

– Press the crust up the sides of the pan for clean slices and a nice crust-to-filling ratio.

– Let each layer cool completely before adding the next to avoid mixing or sinking.

– Add a pinch of salt to the whipped cream for extra flavor depth.

Recipe Variations

Blueberry-Lemon Pie:
Swap raspberries for blueberries in the topping. Follow the same cooking method. The result is slightly sweeter with a rich berry flavor.

Coconut Lemon Pie:
Add 1/2 cup shredded coconut to the crust and top the whipped cream with toasted coconut flakes. Adds a tropical touch.

Ginger Crust Variation:
Replace graham crackers with crushed gingersnaps for a spicy, warm flavor that pairs beautifully with the lemon.

Lemon-Raspberry Bars:
Instead of a pie dish, press the crust into a square 8×8 pan, layer as directed, and chill. Slice into squares for handheld treats.

Final Thoughts

This Lemon Raspberry Pie brings together all the things I appreciate in a dessert—bright flavor, creamy texture, and just the right amount of sweetness. It’s the kind of recipe that quietly impresses. You don’t need to fuss with fancy techniques or obscure ingredients to make something that tastes—and looks—extraordinary.

The layers work together beautifully: tart lemon, mellow raspberry, buttery crunch, and a cloud of whipped cream to tie it all together. It’s perfect for warm weather, but I’ve found myself making it in the dead of winter too—anything for a little burst of sunshine.

It always feels rewarding when simple ingredients turn into something this good. This pie is a reminder of how a touch of fruit, a good crust, and a bit of patience in the fridge can deliver so much joy on a plate.