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Lemon Raspberry Layered Pie

A refreshing and tangy pie with layers of lemon custard and raspberry filling, topped with whipped cream.

Ingredients

Scale

For the Crust:

  • 1 pre-made graham cracker pie crust
  • 1 cup fresh raspberries
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1/3 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

1. Prepare the Crust:

  1. In a saucepan, combine sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until thickened.
  2. Gradually stir a small amount of the hot mixture into the beaten egg yolks, then return all to the saucepan. Cook and stir for 2 minutes.
  3. Remove from heat and stir in butter, lemon juice, and lemon zest. Let cool slightly.
  4. Pour half of the lemon filling into the pie crust. Chill for 30 minutes.
  5. Layer fresh raspberries over the chilled lemon filling, then pour the remaining lemon filling over the raspberries.
  6. Chill the pie for at least 4 hours or until set.
  7. Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the pie.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally