Description
A delightful Lemon Raspberry Layered Pie that’s quick and easy to make, perfect for any occasion.
Ingredients
Scale
- 1 package of graham crackers, crushed (about 1 ½ cups)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 cup fresh lemon juice (about 4–5 lemons)
- Zest of 2 lemons
- 1 cup granulated sugar
- 3 large eggs
- ½ cup heavy cream
- 2 cups fresh raspberries (plus extra for garnish)
- ½ cup raspberry jam
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the crushed graham crackers, melted butter, and sugar in a bowl until combined. Press evenly into the bottom of a 9-inch pie pan. Bake for 8-10 minutes or until golden brown. Let cool.
- Whisk together the lemon juice, zest, sugar, and eggs until well blended. Slowly add the heavy cream, mixing just until combined.
- Pour the lemon mixture into the cooled crust. Bake for 25-30 minutes, or until the lemon layer is set but slightly jiggly in the center. Cool completely.
- Mash the fresh raspberries with a fork. Add the raspberry jam and lemon juice, then sprinkle over the cooled lemon layer.
- Cover and refrigerate for at least 2 hours.
- Slice and serve with extra raspberries on top.
Notes
Using fresh ingredients enhances flavor. This pie can be made a day in advance. Consider adding lemon-lime soda for a twist.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: lemon pie, raspberry pie, layered dessert, summer dessert, easy dessert