Lemon Raspberry Pie

There’s something magical about a lemon raspberry pie that makes it more than just dessert — it’s a joyful, sun-soaked memory served on a plate. Growing up, I remember summers spent at my grandmother’s cottage, where the scent of freshly baked lemon raspberry pie would drift through the open windows, mingling with the sounds of buzzing bees and rustling trees. That pie wasn’t just a recipe — it was the centerpiece of family gatherings, a marker of long, lazy afternoons spent on the porch, and a reminder of the season’s sweetest offerings.

In many cultures, pies represent home, warmth, and love, but lemon raspberry pie is especially tied to the brightness of summer. The tartness of lemons and the delicate sweetness of raspberries mirror the season perfectly: vibrant, refreshing, and bursting with life. Whether served at a picnic, a dinner party, or simply enjoyed with a cup of tea, this pie captures the fleeting magic of summer in every bite.

If you’ve never made lemon raspberry pie before, you’re in for a treat. It’s surprisingly simple but feels luxurious, with a silky lemon filling, jewel-like raspberries, and a buttery, flaky crust that brings it all together.

Why You’ll Love This Lemon Raspberry Pie

You’ll adore this lemon raspberry pie for its perfect balance of tangy and sweet, its striking visual appeal, and its ability to brighten up any table. Not only is it delicious, but it also looks like something you’d find in a bakery window — making you proud to serve it to family and friends. It’s also a wonderfully versatile dessert: perfect for summer, yet just as comforting on a cold winter day when you’re craving a bit of sunshine on your plate.

Ingredients You’ll Need

• 1 9-inch pie crust (homemade or store-bought)
• 1 cup fresh raspberries
• 1 cup granulated sugar
• 3 large eggs
• ½ cup fresh lemon juice (about 2–3 lemons)
• 1 tablespoon lemon zest
• ½ cup unsalted butter, melted
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• Powdered sugar (for dusting, optional)

How to Make Lemon Raspberry Pie

Let’s walk through how to make lemon raspberry pie, step by step, so you feel confident and excited to dive in.

Step-by-Step Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Roll out your pie crust and gently press it into a 9-inch pie dish. Crimp the edges, prick the bottom with a fork, and place in the fridge while you prepare the filling.

Step 2: Make the Lemon Filling
In a large bowl, whisk together the sugar, eggs, lemon juice, lemon zest, melted butter, cornstarch, and vanilla extract until smooth and well combined. I always remember how my grandmother used to zest the lemons with care, saying the zest is where the real magic lives — it’s what gives the filling its fragrant punch.

Step 3: Assemble the Pie
Pour the lemon filling into the chilled pie crust. Scatter the fresh raspberries evenly over the top. They’ll sink slightly and peek through the filling as it bakes, creating beautiful ruby pockets.

Step 4: Bake to Perfection
Bake the pie for 40–45 minutes, or until the filling is set and slightly golden around the edges. Your kitchen will fill with the warm, sunny scent of lemon and sugar — it’s impossible not to feel cheerful while this pie bakes.

Step 5: Cool and Serve
Let the pie cool completely before slicing. If you like, dust the top with powdered sugar for a pretty, snowy effect. Serve chilled or at room temperature, preferably with a dollop of whipped cream or a scoop of vanilla ice cream.

Helpful Tips

• Use fresh lemons for the best flavor; bottled juice just doesn’t compare.
• Chill the crust before baking to help prevent shrinking.
• Make ahead: This pie tastes even better the next day, once the flavors have melded.
• Frozen raspberries can be used in a pinch, but fresh ones hold their shape better.

Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

This lemon raspberry pie is a wonderfully adaptable dessert. You can swap the raspberries for blueberries or blackberries, or even use a mix of summer berries for a colorful twist.

Nutritional Information (per slice)

• Calories: 310
• Fat: 15g
• Carbohydrates: 40g
• Sugar: 28g
• Protein: 4g

Frequently Asked Questions

Can I use a graham cracker crust instead of pastry?
Yes! A graham cracker crust will add a lovely crunch and extra sweetness.

How long will lemon raspberry pie keep?
Stored in the refrigerator, it will last for up to 4 days — if you don’t eat it all before then.

Can I freeze this pie?
Yes, but for the best texture, I recommend freezing it without the raspberries and adding them fresh after thawing.

Storage Instructions

Wrap leftover lemon raspberry pie tightly with plastic wrap or store in an airtight container. Keep refrigerated for up to 4 days. For longer storage, freeze slices individually and thaw in the refrigerator before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Raspberry Cream Cheese Bites
• Raspberry Custard Buns: A Sweet Hug in Every Bite
• Best Mini Cheesecakes (New York Style)

Conclusion

Making a lemon raspberry pie is like baking sunshine into a dessert. It’s a simple yet stunning dish that celebrates the best of summer flavors, bringing smiles and happy memories to your table. Whether you’re a seasoned baker or trying this for the first time, I promise: this pie will become one of your go-to recipes, filling your home with brightness and joy.

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