Description
This Lemon Raspberry Pie combines the tangy freshness of lemon with the sweet-tart flavor of raspberries. The creamy filling is perfectly balanced with a buttery crust, making it a refreshing dessert for any occasion.
Ingredients
Scale
- 1 1/2 cups fresh raspberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
- 1 pre-made pie crust (or homemade)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine raspberries, sugar, cornstarch, salt, and water. Stir over medium heat until the mixture thickens and starts to bubble, about 5–7 minutes.
- Remove the saucepan from heat and stir in the lemon juice and lemon zest.
- In a small bowl, whisk together the eggs and heavy cream until smooth.
- Gradually add the egg mixture to the raspberry mixture, stirring constantly to avoid curdling. Return the mixture to the heat and cook for 2–3 minutes, stirring until it thickens further.
- Pour the mixture into the pre-baked pie crust, smoothing the top with a spatula.
- Bake the pie in the preheated oven for 20-25 minutes, or until the filling is set and the top is lightly golden.
- Let the pie cool completely before serving. Chill in the refrigerator for at least 2 hours for a firmer texture.
Notes
- For a more intense raspberry flavor, you can use a mix of fresh and frozen raspberries.
- Top the pie with whipped cream or a scoop of vanilla ice cream for extra richness.
- If you prefer a tangier pie, add a bit more lemon juice to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 60mg