Raspberry Topped Lemon Pie
Bright, tangy, and irresistibly sweet, this Raspberry Topped Lemon Pie is the ultimate dessert to impress your guests or satisfy your citrus cravings. Featuring a buttery graham cracker crust, a velvety lemon filling made with fresh lemon juice, and an elegant topping of vibrant raspberries, this pie is as beautiful as it is delicious. The combination of tart lemons and juicy raspberries creates a perfect balance of flavors, while a dusting of powdered sugar adds a touch of sweetness and charm. Ready in just 20 minutes of prep time, this dessert is a show-stopper that’s surprisingly simple to make. Serve chilled with a dollop of fluffy whipped cream for the perfect finish to any meal. This recipe is ideal for spring gatherings, summer celebrations, or anytime you’re in the mood for a refreshing treat!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 14 ounces Sweetened condensed milk
- 3 large Egg yolks
- 0.5 cup Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 cup Fresh raspberries
- 1 tablespoon Powdered sugar (for garnish)
- 1 cup Whipped cream (optional for serving)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture evenly across the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8 minutes. Remove from the oven and allow it to cool while preparing the filling.
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and fully combined.
Pour the lemon filling into the prepared crust. Gently tap the pie pan on the counter to remove any air bubbles.
Bake the pie in the oven (still at 350°F) for 12-14 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully chill and set.
Once the pie is chilled, arrange the fresh raspberries on top in an even layer. Dust with powdered sugar for added sweetness and decoration.
Slice and serve with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 130.1 g | 650% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1127 mg | 376% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 429.4 g | 156% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 317.3 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1505 mg | 116% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2290 mg | 49% | |
*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.
