Description
Silky lemon raspberry layered pie brings zesty Mediterranean sunshine to dessert tables. Smooth citrus and sweet berries dance together, creating a refreshing harmony that delights you with each elegant bite.
Ingredients
Scale
Main Pie Components:
- 2 cups fresh or frozen raspberries
- 1 cup fresh lemon juice (about 3–4 lemons)
- 1 ½ cups heavy whipping cream
- 2 large egg yolks
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Sweeteners and Thickeners:
- 1 cup granulated sugar
- ⅓ cup cornstarch
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons powdered sugar
Additional Flavor Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Craft the graham cracker foundation by blending crumbs with melted butter and sugar until uniformly mixed, then press the mixture decisively into a 9-inch pie dish, covering bottom and sides completely.
- Bake the crust in a preheated 350F oven for approximately 8-10 minutes until lightly golden, then allow to cool thoroughly at room temperature.
- Create the tangy lemon custard by whisking sugar and cornstarch in a saucepan, gradually incorporating water and lemon juice while maintaining a smooth consistency.
- Heat the lemon mixture over medium temperature, stirring continuously until it transforms into a thick, bubbling liquid, then immediately incorporate egg yolks, butter, and zesty lemon essence.
- Pour the warm lemon curd gently into the cooled crust, ensuring an even distribution, and refrigerate to set the layer completely.
- Develop the vibrant raspberry topping by simmering fresh raspberries with sugar, cornstarch, and water, cooking until the fruits break down and the mixture thickens.
- Strain the raspberry sauce through a fine mesh to eliminate seeds if desired, then allow the mixture to cool to room temperature.
- Carefully spread the raspberry compote over the chilled lemon layer, creating a seamless and colorful transition.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a luxurious and light topping.
- Generously cover the pie with the whipped cream, using either a spatula or piping technique for an elegant finish.
- Chill the assembled pie for a minimum of two hours to allow flavors to meld and layers to set completely.
- Before serving, optionally garnish with fresh raspberries, delicate lemon slices, or a sprinkle of lemon zest to enhance visual appeal.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Use coconut cream instead of heavy whipping cream to create a dairy-free topping that maintains the same fluffy texture.
- Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie dessert that still delivers incredible flavor.
- Consider using fresh seasonal berries to enhance the raspberry layer’s natural brightness and create a more vibrant presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg