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Lemon Raspberry Layered Pie


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  • Author: Jennifer
  • Total Time: 45 minutes
  • Yield: Serves approximately 8 slices 1x

Description

Lemon Raspberry Layered Pie is a refreshing dessert that beautifully blends tart lemon curd and sweet raspberry filling, all nestled in a buttery graham cracker crust. This pie is perfect for summer gatherings, offering a stunning presentation and a burst of flavors in every bite. With its vibrant colors and delightful taste, it is sure to impress your guests and satisfy your cravings.


Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar (divided)
  • ⅓ cup cornstarch (divided)
  • 1 cup water (divided)
  • ½ cup fresh lemon juice
  • 2 large egg yolks
  • 2 cups fresh or frozen raspberries
  • 1 ½ cups heavy whipping cream
  • Vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar; press into a pie dish and bake for 8–10 minutes. Let cool.
  2. In a saucepan, whisk together sugar and cornstarch. Gradually add water and lemon juice; cook until thickened. Remove from heat, whisk in egg yolks, butter, and zest, then pour into cooled crust.
  3. For the raspberry layer, cook raspberries with sugar, cornstarch, and water until thickened. Strain if desired and let cool before spreading over lemon layer.
  4. Whip cream with powdered sugar and vanilla until stiff peaks form; spread on top of pie.
  5. 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 serving
  • Calories: 320
  • Sugar: 24g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 70mg