Lemon Raspberry Layered Pie
A delightful dessert featuring creamy lemon filling and fresh raspberry topping, perfect for impressing guests with its bright flavors and beautiful presentation.
Ingredients
For the Pie Crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cups ½ cup unsalted butter, melted
- 0.25 cups ¼ cup sugar
For the Lemon Layer
- 2 cups 2 cups fresh lemon juice
- 1 cups 1 cup sugar
- 4 large eggs 4 large eggs
- 0.5 cups ½ cup heavy cream
For the Raspberry Layer
- 2 cups 2 cups fresh raspberries
- 0.25 cups ¼ cup sugar
- 1 tablespoon 1 tablespoon lemon juice
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
- Press the mixture firmly into a 9-inch pie pan to form an even crust.
- Bake for 10-12 minutes until golden brown, then set aside to cool.
Make the Lemon Layer
- In a saucepan, whisk together lemon juice, sugar, and eggs over medium heat until well combined.
- Cook for about 10 minutes, stirring constantly until slightly thickened.
- Remove from heat and let cool for about 5 minutes. Fold in the heavy cream.
- Pour the lemon mixture over the cooled crust and spread evenly. Refrigerate for at least 2 hours to set.
Prepare the Raspberry Layer
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until the raspberries are softened and the mixture is slightly thickened.
- Strain the mixture to remove seeds, if desired. Allow to cool to room temperature.
Assemble and Serve
- Pour the raspberry layer over the set lemon layer.
- Garnish with additional fresh raspberries if you desire.
- Chill for an additional hour before serving. Slice, serve, and enjoy!
Notes
Use fresh ingredients for best flavor. Be patient with chilling for optimal layers. Adjust sweetness to your taste.