Ultimate Lemon Raspberry Treat

This lemon raspberry pie combines bright citrus with sweet berries for a refreshing summer dessert that always disappears quickly at gatherings. The tangy-sweet filling nestled in a flaky crust creates the perfect balance of flavors that captures sunshine in every bite.

I first made this pie for a Fourth of July barbecue when the temperatures hit 95 degrees and everyone was craving something refreshing. The bright flavors and chilled serving temperature made it the unexpected star of the dessert table even outshining my usual chocolate offerings.

Ingredients

• 1 pre-made pie crust: The foundation of our dessert that saves tremendous time without sacrificing quality. Look for all-butter varieties for best flavor.
• 1 cup fresh raspberries: These berries add gorgeous color and sweet-tart pockets throughout the filling. Choose plump berries without soft spots.
• 1 cup granulated sugar: Balances the tartness of lemon without overwhelming it. Regular white sugar works perfectly here.
• 3 large eggs: Creates the custard-like texture that makes this pie so luxurious. Bring to room temperature for best results.
• 1 cup fresh lemon juice: The star ingredient providing brightness and acidity. Fresh-squeezed makes a noticeable difference in flavor.
• 2 tablespoons lemon zest: Intensifies the lemon flavor with essential oils. Zest before juicing for efficiency.
• ¼ cup all-purpose flour: Acts as a thickening agent for the perfect slice-able consistency.
• ½ teaspoon salt: Enhances all the flavors and balances sweetness. Fine sea salt works beautifully.
• 1 tablespoon butter: Used for greasing to ensure easy removal of slices.
• Whipped cream: Optional but highly recommended for a creamy contrast to the tangy filling.
• Fresh raspberries: For garnish that signals what flavors await inside.

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350°F and position the rack in the center. This moderate temperature allows the filling to set properly without browning the crust too quickly. Allow at least 10 minutes for full preheating before the crust goes in.

Prepare Pie Crust:

Place your crust in a 9-inch pie dish gently pressing it into the corners without stretching. Crimp the edges using your fingers or a fork for a decorative finish that also helps prevent shrinking. If using homemade crust chill it for 15 minutes before blind baking for best results.

Blind Bake Crust:

Prick the bottom of your crust all over with a fork creating small holes that allow steam to escape. Line the crust with parchment paper making sure it covers the edges and fill with pie weights or dried beans. Bake for exactly 10-15 minutes until the edges just begin to turn golden. This critical step ensures your crust stays crisp when filled.

Prepare Filling:

In a medium bowl whisk together sugar and flour until no lumps remain. This prevents flour clumps in your final filling. Add eggs one at a time whisking thoroughly between additions until mixture becomes pale yellow. Pour in lemon juice and zest whisking continuously to create a smooth emulsion. The mixture will immediately begin to thicken slightly.

Add Raspberries:

Gently fold the fresh raspberries into your lemon mixture using a silicone spatula with a light hand. Some berries may break which is perfectly fine as they'll infuse the filling with color and flavor. Aim for even distribution throughout the mixture.

Fill Pie Crust:

Pour the filling carefully into your pre-baked crust starting from the center and moving outward. This prevents spillover and helps distribute the berries evenly. The filling should come just below the crimped edge of your crust.

Bake:

Return the filled pie to your preheated oven on the center rack. Bake for 30-35 minutes watching carefully toward the end. The pie is done when the edges are set but the center still has a slight wobble when gently shaken. It will continue to set as it cools.

Cool Down:

Place the hot pie on a wire cooling rack away from drafts. Allow it to cool at room temperature for at least 20 minutes during which time the residual heat will finish cooking the center. The filling will gradually set during this time.

Chill:

Transfer the pie to the refrigerator and chill uncovered for a minimum of 1 hour though overnight is even better. This final chilling firms the filling to the perfect consistency and develops the flavors further.

Serve:

Just before serving top with freshly whipped cream and additional raspberries if desired. Cut with a sharp knife dipped in hot water and wiped clean between slices for perfect presentation.

Pin it

The lemon zest is truly the secret weapon in this recipe. I never skip this ingredient as it contains the essential oils that give true lemon flavor. I learned from my grandmother to always zest before juicing and to avoid the bitter white pith beneath the yellow skin. That small attention to detail makes all the difference in the final flavor profile.

Preventing a Soggy Bottom

Perhaps the most common pitfall when making fruit pies is ending up with a soggy bottom crust. The blind baking step is absolutely crucial here but there are additional tricks to ensure crisp perfection. After removing the par-baked crust from the oven brush it lightly with egg white and return to the oven for just 2 minutes. This creates a moisture barrier between your crust and filling. Some bakers even sprinkle a thin layer of graham cracker crumbs before adding the filling which absorbs excess moisture while adding subtle flavor.

Ingredient Substitutions

This recipe is wonderfully adaptable to what you have on hand. Blackberries work beautifully in place of raspberries offering a deeper more complex flavor. For a sweeter take strawberries cut into small pieces create a lovely variation. You can substitute bottled lemon juice in a pinch though the flavor will be noticeably less vibrant. Meyer lemons make a wonderful substitute during their winter season offering a more floral less acidic profile. For a gluten-free version simply use a gluten-free pie crust and substitute cornstarch for the flour in equal amounts.

Pin it

Serving Suggestions

While delicious on its own this pie reaches new heights with thoughtful accompaniments. A dollop of lightly sweetened whipped cream infused with a splash of vanilla provides creamy contrast. For special occasions try serving with a small scoop of vanilla bean ice cream or a spoonful of crème fraîche for tangy richness. A light dusting of powdered sugar just before serving adds visual appeal and a touch more sweetness. This dessert pairs wonderfully with a glass of Prosecco or a cup of Earl Grey tea which complement the citrus notes beautifully.

Frequently Asked Questions

→ How do I blind bake the pie crust?

To blind bake, prick the crust with a fork, cover it with parchment paper, fill with pie weights, and bake for 10-15 minutes at 350°F until lightly golden.

→ Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Thaw them completely and drain excess liquid before incorporating into the filling.

→ How do I know when the pie is done baking?

The filling should be set with a slight jiggle at the center. Bake for about 30-35 minutes and cool down before serving.

→ Can I make this pie ahead of time?

Yes, you can make it a day in advance. Chill it in the refrigerator until ready to serve for the best texture and flavor.

→ What can I use as a topping apart from whipped cream?

Consider garnishing with powdered sugar, fresh raspberries, or a drizzle of lemon glaze for added flair.