Description
This Lemon Raspberry Pie combines the tartness of fresh raspberries and lemon with a creamy, luscious filling nestled in a flaky pie crust. With a smooth, tangy custard-like consistency and vibrant flavors, it makes a refreshing dessert perfect for any occasion.
Ingredients
Scale
Filling
- 1 1/2 cups fresh raspberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup water
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 large eggs, lightly beaten
- 1/2 cup heavy cream
Crust
- 1 pre-made pie crust (or homemade pie crust)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie later.
- Cook the Raspberry Mixture: In a medium saucepan, combine raspberries, sugar, cornstarch, salt, and water. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, approximately 5–7 minutes.
- Add Lemon Flavor: Remove the saucepan from heat and stir in the lemon juice and lemon zest to infuse the filling with bright citrus notes.
- Prepare Egg and Cream Mixture: In a small bowl, whisk together the lightly beaten eggs and heavy cream until smooth and fully combined.
- Incorporate Egg Mixture into Filling: Gradually add the egg and cream mixture to the raspberry mixture in the saucepan, stirring constantly to prevent curdling. Return the saucepan to medium heat and cook for another 2–3 minutes, stirring frequently until the filling thickens further to a custard-like consistency.
- Fill the Pie Crust: Pour the raspberry filling into the pre-baked pie crust, evenly spreading the mixture with a spatula.
- Bake the Pie: Place the pie in the preheated oven and bake for 20–25 minutes, or until the filling is set and the top is lightly golden brown.
- Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to firm up before slicing and serving.
Notes
- For best results, use fresh raspberries rather than frozen to avoid excess water in the filling.
- Pre-baking the pie crust (blind baking) ensures it stays crisp and prevents sogginess from the filling.
- Stirring constantly when adding the egg mixture prevents the eggs from scrambling and ensures a smooth custard texture.
- Chilling the pie after baking is important to help the filling fully set for easier slicing.
- You can garnish with fresh raspberries or a dusting of powdered sugar before serving for an elegant presentation.
