Description

Lemon Raspberry Layered Pie is a refreshing and visually stunning dessert that combines zesty lemon curd with sweet raspberry filling, all encased in a buttery graham cracker crust. Perfect for any occasion, this pie offers a delightful contrast of flavors and colors that will impress your guests. With easy-to-follow instructions, even novice bakers can create this showstopper. Whether served chilled or at room temperature, this layered pie is sure to be the highlight of your gathering.

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup granulated sugar
⅓ cup cornstarch
½ cup fresh lemon juice
2 cups fresh raspberries
1 ½ cups heavy whipping cream

Instructions

Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl; press into a 9-inch pie dish and bake for 8–10 minutes. Cool completely.
For the lemon layer, whisk sugar and cornstarch in a saucepan; add water and lemon juice gradually. Cook until thickened, then stir in egg yolks, butter, and zest. Pour into cooled crust and refrigerate.
For the raspberry layer, cook raspberries with sugar and cornstarch until thickened. Strain if desired; cool and spread over lemon layer.
Whip cream with powdered sugar and vanilla until stiff peaks form; top the pie with whipped cream.
Chill for at least 2 hours before serving.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (150g)
Calories: 300
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg

Keywords: Use fresh ingredients for best flavor. Allow layers to set in the fridge to maintain distinct flavors. Customize by adding other berries or citrus flavors.