Lemon Raspberry Layered Pie: A Refreshing Dessert Recipe for Every Occasion

Lemon Raspberry Layered Pie is a delightful dessert that perfectly balances the tartness of fresh lemons with the sweet, juicy burst of raspberries. As I prepared this pie, I couldn’t help but think about how this combination has been a favorite in many households for generations. The vibrant colors and refreshing flavors make it a showstopper at any gathering, whether it’s a summer picnic or a festive holiday dinner.

People love this dish not only for its stunning appearance but also for its incredible taste and texture. The creamy lemon filling contrasts beautifully with the crumbly crust and the luscious raspberry layer, creating a symphony of flavors in every bite. Plus, it’s surprisingly easy to make, which is a bonus for busy bakers like myself. If you’re looking to impress your friends and family with a dessert that is both elegant and delicious, this Lemon Raspberry Layered Pie is the perfect choice!

Ingredients:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• For the lemon filling:
• 1 cup granulated sugar
• ½ cup fresh lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest
• 3 large eggs
• ½ cup heavy cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• For the raspberry layer:
• 2 cups fresh raspberries (or frozen, thawed)
• ½ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• ¼ cup water
• For the whipped cream topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Preparing the Crust

1. Preheat your oven to 350°F (175°C). This will ensure that your crust bakes evenly and becomes nice and crispy.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Make sure to pack it tightly to create a sturdy crust.
4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. Remove it from the oven and let it cool completely while you prepare the filling.

Preparing the Lemon Filling

1. In a medium saucepan, whisk together the granulated sugar, lemon juice, lemon zest, and cornstarch until well combined.
2. Add the eggs to the mixture, one at a time, whisking well after each addition. This will help to create a smooth filling.
3. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble. This should take about 5-7 minutes. Be patient and keep stirring to prevent the eggs from scrambling.
4. Once thickened, remove the saucepan from the heat and stir in the heavy cream and vanilla extract. Mix until everything is well incorporated.
5. Pour the lemon filling into the cooled graham cracker crust, spreading it evenly. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.

Preparing the Raspberry Layer

1. In a medium saucepan, combine the fresh raspberries, granulated sugar, lemon juice, cornstarch, and water. Stir gently to combine, being careful not to crush the raspberries too much.
2. Place the saucepan over medium heat and cook the mixture, stirring gently, until it starts to bubble and thicken. This should take about 5-8 minutes. The raspberries will break down and create a beautiful sauce.
3. Once thickened, remove the saucepan from the heat and let the raspberry layer cool for about 15 minutes. It will continue to thicken as it cools.
4. Once cooled, carefully pour the raspberry layer over the set lemon filling in the pie crust. Use a spatula to spread it evenly, if necessary.
5. Return the pie to the refrigerator and let it chill for at least another hour to allow the layers to meld together.

Preparing the Whipped Cream Topping

1. In a large mixing bowl, pour in the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. This usually takes about 3-5 minutes.

Conclusion:

In summary, this Lemon Raspberry Layered Pie is an absolute must-try for anyone looking to impress their friends and family with a delightful dessert that balances tartness and sweetness in every bite. The vibrant layers of zesty lemon and luscious raspberry create a stunning visual appeal that is sure to be the centerpiece of any gathering. Plus, the creamy texture combined with the buttery crust makes it a treat that’s hard to resist! For serving suggestions, I recommend garnishing each slice with a dollop of freshly whipped cream and a sprinkle of lemon zest for an extra pop of flavor. If you’re feeling adventurous, consider adding a layer of crushed meringue for a delightful crunch or swapping out the raspberries for strawberries or blueberries to create your own unique twist on this classic recipe. I truly encourage you to give this Lemon Raspberry Layered Pie a try! It’s not just a dessert; it’s an experience that you’ll want to share with others. Once you’ve made it, I’d love to hear about your experience—feel free to share your thoughts and any variations you tried! Your feedback is invaluable, and it helps create a community of fellow dessert lovers. So roll up your sleeves, gather your ingredients, and let’s make some delicious memories together!

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