Lemon Raspberry Pie Recipe
Indulge in a slice of our luscious Lemon Raspberry Pie, where the zesty brightness of fresh lemons meets the sweet-tart burst of ripe raspberries. Encased in a perfectly flaky crust, this dessert is finished with a dollop of whipped cream, making it a refreshing treat that dances on your palate. Perfect for any occasion, this pie is a delightful way to savor the flavors of summer all year round.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Lemon Mixture
In a separate bowl, whisk together the lemon juice, lemon zest, cornstarch, and eggs until well combined.
- 2
Combine the Mixtures
Remove the raspberry mixture from heat and let it cool slightly. Then, gently fold in the lemon mixture until fully combined.
- 3
Bake the Pie
Pour the filling into a pre-baked pie crust and bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the filling is set and the top is lightly golden.
- 4
Cool and Serve
Allow the pie to cool at room temperature for at least 2 hours before serving. Serve chilled or at room temperature, garnished with additional raspberries if desired.
