Lemon Raspberry Layered Pie
This refreshing dessert combines creamy lemon filling, juicy raspberries, and a luscious whipped cream topping, perfect for any occasion.
Ingredients
Pie Crust
- 1 Pre-made pie crust Store-bought or homemade
Filling
- 1 cup Fresh raspberries Can substitute with frozen raspberries (thaw and drain)
- 1 cup Lemon juice Freshly squeezed for best flavor
- 1 cup Sugar Adjust according to taste
- 3 Large eggs Provides structure to the filling
- 2 tablespoons Cornstarch Alternative: use all-purpose flour, but it may alter texture
- 1 tablespoon Lemon zest Adds an extra punch of lemon flavor
- Pinch Salt Enhances overall flavor
Topping
- 1/2 cup Heavy cream Can substitute with whipped topping for a dairy-free option
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine lemon juice, sugar, eggs, cornstarch, and salt. Cook over medium heat until thickened, stirring constantly.
- Remove from heat and stir in lemon zest.
- In a separate bowl, whip heavy cream until soft peaks form. Fold half of the whipped cream into the lemon mixture.
- Layer fresh raspberries at the bottom of the pie crust, then pour the lemon mixture over them.
- Top with the remaining whipped cream and spread evenly.
- Chill the pie in the refrigerator for at least 4 hours before serving.
Notes
Use fresh lemons for juicing for better flavor. Ensure the corn starch is well mixed to avoid lumps.