Lemon Raspberry Layered Pie
A vibrant and refreshing dessert that combines tangy lemon and sweet-tart raspberries in a stunning layered pie.
Ingredients
For the crust
- 2 cups crushed graham crackers Lending a crispy texture to the crust
- 1/2 cup melted butter For a rich flavor
- 1/4 cup sugar To sweeten the base
For the lemon filling
- 1 can sweetened condensed milk (14 oz) Adding a creamy depth
- 1/2 cup fresh lemon juice Bringing a zesty punch
- 1 tablespoon lemon zest Amplifying the citrus essence
- 2 pieces egg yolks To achieve velvety smoothness
For the raspberry layer
- 1 1/2 cups fresh raspberries Bursting with juicy goodness
- 1/4 cup honey or sugar For natural sweetness in the raspberry layer
- 1 tablespoon cornstarch As a thickener for the raspberry sauce
- 2 tablespoons water To help achieve the perfect consistency
For the whipped cream
- 1 cup heavy cream Perfect for whipping into airy delight
- 2 tablespoons powdered sugar To sweeten the whipped cream
- 1 teaspoon vanilla extract For aromatic undertones
Instructions
Preparation of the crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar until well mixed.
- Press the mixture firmly into the bottom of a pie dish to form a crust.
- Bake the crust for 8 to 10 minutes until lightly golden, then let it cool completely.
Making the lemon filling
- In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
- Pour the lemon filling over the cooled crust and return to the oven.
- Bake for an additional 12 to 15 minutes or until set but slightly jiggly at the center.
- Allow the pie to cool to room temperature before chilling in the fridge for at least 2 hours.
Preparing the raspberry layer
- Combine fresh raspberries, honey (or sugar), cornstarch, and water in a saucepan.
- Cook over medium heat, stirring constantly until thickened.
- Remove from heat and let cool.
Final assembly
- Spread the cooled raspberry layer over the chilled lemon filling.
- Whip the cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the raspberry layer.
- Garnish with additional raspberries or lemon zest if desired.
- Chill the pie for at least another hour before serving.
Notes
Consider using Meyer lemons for added sweetness. You can replace graham crackers with ground almonds for a gluten-free crust.