Lemon Berry Pie
Bright, zesty, and bursting with fresh fruit, this Lemon Berry Pie is the ultimate summer dessert that combines tangy citrus with the juiciness of fresh berries. Featuring a buttery graham cracker crust, a luscious lemon custard filling, and a vibrant mixed berry topping, this show-stopping pie balances sweet, tart, and refreshing flavors in every bite. With just 25 minutes of prep time and simple ingredients like sweetened condensed milk, fresh lemon juice, and your favorite berries—strawberries, blueberries, and raspberries—it’s a breeze to whip up. Perfectly finished with a dusting of powdered sugar and optional whipped cream, this chilled pie is a crowd-pleaser ideal for backyard barbecues, brunches, or any occasion that calls for a taste of sunshine.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 0.5 cups Fresh lemon juice
- 1 tablespoons Lemon zest
- 4 Egg yolks
- 14 ounces Sweetened condensed milk
- 2 cups Mixed fresh berries (strawberries, blueberries, raspberries, etc.)
- 2 tablespoons Powdered sugar
- 1 cup Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form a crust. Use the back of a spoon or the bottom of a cup to ensure an even layer.
Bake the crust in the preheated oven for 8-10 minutes until set and slightly golden. Remove from the oven and let it cool completely before filling.
In a large bowl, whisk together the lemon juice, lemon zest, egg yolks, and sweetened condensed milk until smooth and well combined.
Pour the lemon filling into the cooled crust, spreading it evenly with a spatula.
Bake the pie at 350°F (175°C) for 12-15 minutes, or until the filling is set but still slightly jiggly in the center. Remove it from the oven and allow it to cool to room temperature before chilling in the refrigerator for at least 2 hours.
In a medium bowl, toss the mixed berries with the powdered sugar. Let the berries sit for 5 minutes to slightly macerate.
Once the pie is fully chilled, arrange the berries on top of the lemon filling decoratively or scatter them evenly over the surface.
Optionally, garnish the pie with dollops of whipped cream before serving.
Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 48.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 172 mg | 13% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
