Description
Scrumptious lemon raspberry layered pie blends tangy citrus with sweet berry notes. Delicate graham cracker crust and creamy filling create a refreshing dessert perfect for summer gatherings you’ll savor to the last bite.
Ingredients
Scale
- 2 cups raspberries (fresh or frozen)
- 1 cup lemon juice (about 3–4 lemons)
- 1 ½ cups heavy whipping cream
- 2 large egg yolks
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 2 tbsps granulated sugar
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ⅓ cup granulated sugar
- 2 tbsps cornstarch
- 3 tbsps powdered sugar
- 2 tbsps unsalted butter
- 1 tbsp lemon zest
- 2 tbsps water
- 1 tsp vanilla extract
- 1 cup water
Instructions
- Crust Preparation: Pulverize graham crackers with melted butter and sugar, pressing the mixture firmly into a 9-inch pie dish, ensuring complete coverage of bottom and sides.
- Crust Baking: Toast the crust in a 350°F oven for 8-10 minutes until golden, then cool completely at room temperature.
- Lemon Custard Creation: Whisk sugar and cornstarch in a saucepan, gradually adding water and lemon juice while maintaining a smooth texture. Heat over medium flame, stirring constantly until the mixture thickens and bubbles, then integrate egg yolks, butter, and lemon zest.
- Lemon Layer Setting: Gently pour the warm lemon curd into the cooled crust, distributing evenly, and refrigerate until completely set.
- Raspberry Topping Development: Simmer raspberries with sugar, cornstarch, and water, cooking until fruits break down and the mixture thickens. Strain through a fine mesh to remove seeds if desired, then cool to room temperature.
- Layer Assembly: Spread the cooled raspberry compote over the chilled lemon layer, creating a seamless color transition.
- Cream Topping: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a luxurious topping.
- Final Presentation: Cover the pie with whipped cream using a spatula or piping technique for an elegant finish. Chill for at least two hours to meld flavors and set layers completely.
- Serving Flourish: Before serving, optionally garnish with fresh raspberries, delicate lemon slices, or a sprinkle of lemon zest to enhance visual appeal.
Notes
- Prevent Crust Crumbling: Press graham cracker mixture firmly and evenly to create a solid, compact base that won’t fall apart when slicing.
- Control Lemon Curd Consistency: Stir continuously while heating to avoid lumps and achieve a smooth, silky texture without scorching.
- Strain for Seedless Sauce: Pass raspberry topping through a fine mesh strainer to remove seeds, ensuring a refined and velvety raspberry layer.
- Stabilize Whipped Cream: Chill cream and utensils beforehand to help achieve stiffer peaks and maintain structure longer, preventing deflation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 100 mg