So, you want dessert that tastes like sunshine had a love affair with berries? Enter: Lemon Raspberry Pie. It’s tangy, it’s sweet, it’s the kind of pie that makes you feel like you’ve got your life together—even if you’re currently eating it straight from the pan in your pajamas (no judgment, I’ve been there).
This isn’t one of those fussy, 27-step “you need a pastry degree” pies. Nope. It’s fun, fruity, and refreshingly simple. Basically, it’s dessert therapy in pie form.
Why This Recipe is Awesome
- It’s idiot-proof. Even if your kitchen skills are limited to boiling water (barely), you’ll be fine.
- The lemon is tangy enough to wake up your taste buds, but not so sour it feels like a prank.
- Raspberries make it look fancy without you actually trying.
- The crust? Buttery and flakey perfection. (Store-bought if you’re lazy. Homemade if you’re feeling like Martha Stewart.)
- Bonus: It tastes like something you’d order at a café but costs a fraction of the price. Win-win.
Ingredients You’ll Need for Lemon Raspberry Pie
Here’s the deal—you don’t need a 50-item grocery list. Just these bad boys:
- 1 pie crust – store-bought or homemade, depending on how extra you’re feeling
- 1 cup fresh raspberries – frozen works too, but fresh = chef’s kiss
- 1 cup sugar – yes, a whole cup. Don’t panic
- 3 large eggs – aka the glue that holds this whole thing together
- ½ cup fresh lemon juice – that’s about 2-3 lemons, FYI
- 1 tablespoon lemon zest – don’t skip this, it’s the secret zing
- ½ cup unsalted butter – melted, because butter is life
- Whipped cream (optional) – but let’s be honest, it’s not optional
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Don’t be that person who “forgets” and then blames the recipe.
- Blind bake the crust for 10 minutes (a fancy way of saying: bake the empty crust so it doesn’t turn soggy).
- Whisk together eggs, sugar, lemon juice, lemon zest, and melted butter in a bowl. Pro tip: pretend you’re on a cooking show—it makes whisking less boring.
- Pour the lemon filling into the crust. Smooth it out like you’re icing a cake for Instagram.
- Scatter raspberries evenly on top. They’ll sink a little, but that’s part of the charm.
- Bake for 30–35 minutes until the filling is set but still slightly jiggly in the middle. (Think “Jell-O at a rave” level jiggle.)
- Cool completely before serving. Yes, I know waiting is torture. But unless you want lemon soup instead of pie, be patient.
- Top with whipped cream and maybe a few extra raspberries if you’re trying to impress someone.
Common Mistakes to Avoid
- Skipping the blind bake: Your crust will be soggy, and soggy crust = sadness.
- Overbaking: If the filling cracks, congrats, you made lemon scrambled eggs in a pie shell.
- Not cooling it: Warm pie filling will just ooze out like it’s running for its life.
- Using bottled lemon juice: Don’t. Just don’t. Fresh is non-negotiable.
Alternatives & Substitutions
- Crust swap: Graham cracker crust = instant cheesecake vibes.
- Fruit swap: Blueberries, blackberries, or strawberries work just fine. (Basically, if it’s a berry, toss it in.)
- Sugar substitute: You can try honey or a sugar alternative, but don’t come for me if it tastes weird.
- Dairy-free: Coconut oil instead of butter will work… but IMO, butter makes it magical.
FAQS about Lemon Raspberry Pie
Can I use frozen raspberries?
Yep! Just don’t thaw them first, or your pie might look like a crime scene.
Do I really need lemon zest?
Yes. Zest = flavor bomb. Skipping it is like watching a movie without popcorn—technically doable but sad.
Can I make this ahead of time?
Absolutely. In fact, it tastes even better the next day after chilling in the fridge.
Do I have to blind bake the crust?
Unless you enjoy pie with a soggy bottom (no shade, GBBO fans), yes.
Can I use margarine instead of butter?
Technically yes, but why hurt your soul like that?
How do I know when it’s done baking?
It should be set around the edges but slightly wobbly in the middle. Overcooked pie = heartbreak.
Is whipped cream optional?
laughs in dessert lover No. Always say yes to whipped cream.
Related Recipes
Final Thoughts about Lemon Raspberry Pie
There you have it—Lemon Raspberry Pie that’s fresh, tangy, and ridiculously easy. Whether you’re baking it for a dinner party, your family, or just because Tuesday was a lot, this pie delivers big-time happiness.
So grab a fork (or don’t bother, I won’t judge), cut yourself a slice, and bask in your new status as the pie wizard of your kitchen. Now go impress someone—or, more importantly, yourself—with this beauty. You’ve earned it! 🥧✨
