This Lemon Raspberry Pie is a bright and zesty treat with fluffy lemon filling and sweet, juicy raspberries tucked inside a flaky crust. It’s perfect for any occasion!
When you take a bite, the combination of tart lemon and fresh raspberries is simply irresistible. I love serving it chilled on warm days. It’s like summer on a plate! 🍋🍇
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are essential for the crust’s texture. If you’re looking for a gluten-free option, use crushed gluten-free cookies or almond flour mixed with a bit of sugar and melted butter.
Fresh Raspberries: Raspberries add a fantastic flavor, but if they aren’t in season, you can use frozen raspberries. Just thaw and drain excess juice before adding.
Raspberry Sorbet: This adds a creamy, fruity layer. You can substitute with raspberry ice cream for a richer taste or even lemon sorbet for a fun twist!
Sweetened Condensed Milk: If you prefer a lighter version, use a low-fat or dairy-free sweetened condensed milk. Coconut condensed milk works well for a tropical vibe.
Egg Whites: If you’re unsure about using raw egg whites, pasteurized egg whites in a carton are a safe alternative. You could also experiment with aquafaba, the liquid from canned chickpeas, for a vegan option.
How Do You Perfectly Prepare the Meringue Topping?
Getting the meringue just right can make your pie extra special. It should have a light, fluffy texture and be perfectly browned on top.
- Start with clean, dry bowls and beaters. Any fat or moisture can prevent the egg whites from whipping up.
- Beat the egg whites and cream of tartar on medium speed until soft peaks form. This means when you lift the whisk, the peaks should gently fold over.
- Gradually add sugar, one tablespoon at a time, while beating on high speed. Keep going until you see stiff, glossy peaks. You’ll know it’s ready when the sugar is fully dissolved and the mixture feels smooth between your fingers.
- Spread the meringue over the pie, sealing it to the edges. This helps avoid shrinkage during baking.
- For the final touch, use a kitchen torch for beautiful, golden peaks, or broil it for a few seconds—but keep an eye on it to prevent burning!
How to Make a Delightful Lemon Raspberry Pie
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 1 teaspoon lemon zest
For the Raspberry Layer:
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup raspberry sorbet or raspberry ice cream
For the Meringue Topping:
- 4 large egg whites
- 1/2 cup granulated sugar (for meringue)
- 1/4 teaspoon cream of tartar (optional)
Time Needed:
This Lemon Raspberry Pie takes about 20 minutes of prep time and requires baking and chilling for a total of at least 4 hours (including a 3-hour chilling time). This means you’ll need some patience, but it’s totally worth the wait for that refreshing pie experience!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs and sugar. Then, pour in the melted butter and stir until everything is well combined and looks like damp sand. Next, firmly press this mixture into the bottom and up the sides of a 9-inch pie plate. This will create a nice, sturdy crust.
2. Bake the Crust:
Pop the crust into the preheated oven and let it bake for about 8-10 minutes, or until it’s set and has a light golden color. Once done, take it out of the oven and allow it to cool completely.
3. Make the Lemon Filling:
In a clean bowl, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest. Beat until the mixture is smooth and slightly thickened. It should have a lovely lemony aroma!
4. Bake the Lemon Layer:
Pour the lemon filling into your cooled crust. Place the pie on a baking sheet and bake in the oven for 10-12 minutes. You know it’s done when the filling is set but still has a slight wobble in the center. Carefully take it out and let it cool to room temperature before chilling it in the fridge for at least 3 hours.
5. Prepare the Raspberry Layer:
Once the pie has chilled, let the raspberry sorbet soften slightly out of the freezer. Spread it evenly on top of the chilled lemon layer. If you like, drizzle some fresh raspberries or raspberry puree on top for extra flavor and decoration!
6. Make the Meringue Topping:
In a clean mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add in the sugar, beating on high speed, until you achieve stiff, glossy peaks. This should create a shiny, fluffy meringue.
7. Top the Pie with Meringue:
Spread or pipe the meringue over the raspberry sorbet layer, making sure to seal it to the edges of the crust to prevent it from shrinking during baking.
8. Brown the Meringue:
Using a kitchen torch, carefully brown the meringue until it’s golden and delicious-looking. If you don’t have a torch, you can put the pie under the broiler for a few seconds. Just keep a close eye on it so it doesn’t burn!
9. Chill Before Serving:
Lastly, chill the pie for at least another hour before serving. This helps all the flavors meld together beautifully. Once ready, you can garnish with extra fresh raspberries for that special touch.
Enjoy your tangy, refreshing Lemon Raspberry Pie with its crisp crust, creamy lemon layer, fruity raspberry sorbet, and fluffy toasted meringue topping! It’s sure to be a hit at your next gathering!
Can I Use Pre-made Graham Cracker Crust for This Pie?
Absolutely! Using a pre-made graham cracker crust can save you time. Just skip the steps for making the crust and directly fill it with the lemon mixture.
Can I Make This Pie Without Meringue?
Yes, if meringue isn’t your thing, you can simply top the pie with whipped cream or even leave it without any topping. It will still be delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Due to the nature of the meringue, it’s best enjoyed fresh, but it will still taste great cold!
Can I Use Other Berries Instead of Raspberries?
Certainly! You can substitute raspberries with blueberries, strawberries, or blackberries depending on your preference. Just keep in mind that the flavor profile will change slightly.
