This Lemon Raspberry Pie Recipe is the perfect dessert for spring and summer—a sweet-tart lemon filling swirled with vibrant raspberry sauce, all nestled in a buttery graham cracker crust. The pie is creamy and refreshing with the perfect balance of citrus and berry, making it an ideal treat for holidays, garden parties, or any occasion that calls for something bright and beautiful. Top it off with whipped cream, fresh berries, or a sprinkle of lemon zest, and you’ve got a dessert that’s as pretty as it is delicious.
Ingredients
For the crust
-
1 ½ cups graham cracker crumbs
-
¼ cup granulated sugar
-
6 tablespoons unsalted butter, melted
For the lemon filling
-
1 can (14 oz) sweetened condensed milk
-
3 large egg yolks
-
½ cup fresh lemon juice (about 3–4 lemons)
-
1 tablespoon lemon zest
For the raspberry swirl
-
1 cup fresh raspberries
-
2 tablespoons sugar
-
1 teaspoon cornstarch
-
1 tablespoon water
Optional topping
-
Whipped cream
-
Lemon zest or fresh raspberries
Preparation
Step 1: Make the crust
Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Step 2: Bake the crust
Bake the crust for 8–10 minutes, until golden and slightly firm. Remove from the oven and let cool slightly while you prepare the filling.
Step 3: Prepare the lemon filling
In a mixing bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
Step 4: Make the raspberry swirl
In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and water. Cook for 3–5 minutes, stirring and breaking down the raspberries until the mixture thickens. Strain through a fine-mesh sieve to remove seeds, if desired.
Step 5: Fill the pie crust
Pour the lemon filling into the baked crust. Drop spoonfuls of the raspberry sauce over the top, then use a knife or toothpick to swirl it gently into the lemon layer, creating a marbled pattern.
Step 6: Bake the pie
Bake the pie at 350°F for 15–18 minutes, or until the center is set but still slightly jiggly. The filling will firm up as it cools.
Step 7: Chill and serve
Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight) until fully chilled. Top with whipped cream, lemon zest, or raspberries before serving.
Variation
-
Blackberry Lemon Pie: Swap raspberries for fresh blackberries in the swirl
-
Crustless Version: Bake in individual ramekins for a crust-free lemon raspberry custard
-
Gluten-Free: Use gluten-free graham cracker crumbs or a nut-based crust
-
Extra Tart: Add 1 tablespoon lemon juice and reduce sweetened condensed milk slightly for a sharper flavor
-
Creamy Twist: Add 2 ounces of softened cream cheese to the lemon filling for a richer texture
Cooking Note
-
Use fresh lemon juice for the brightest flavor—bottled juice won’t yield the same result
-
Chill the pie thoroughly before slicing for clean, beautiful cuts
-
Don’t overbake—the center should still have a slight jiggle when it comes out of the oven
-
Straining the raspberry sauce is optional, but it makes the swirl smoother and seed-free
-
Pie can be made a day in advance and stored chilled until ready to serve
Tips
-
Use a flat-bottomed glass or measuring cup to press the crust evenly
-
Swirl gently—overmixing will muddy the colors instead of creating a marbled look
-
Serve with mint leaves or white chocolate shavings for added flair
-
Double the crust recipe for an extra-thick base
-
Great for Easter, Mother’s Day, or summer picnics
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes + 4 hours chill time
Nutritional Information
-
Calories: 320
-
Protein: 5g
-
Fat: 16g
-
Carbohydrates: 39g
-
Sugar: 28g
-
Sodium: 160mg
Note: Based on 1/8th of pie; may vary with toppings
FAQs
Can I use frozen raspberries?
Yes, just thaw and drain them before cooking the swirl to prevent excess liquid.
Can I use store-bought crust?
Absolutely. A pre-made graham cracker crust works well if you’re short on time.
Does this pie need to be refrigerated?
Yes, keep it chilled until serving. It holds its shape best when cold.
Can I make it ahead?
Definitely. Make it a day in advance and store covered in the fridge.
What if I don’t have fresh lemons?
Use bottled lemon juice only if absolutely necessary—it won’t taste as fresh or bright.
Conclusion
This Lemon Raspberry Pie Recipe is a show-stopping dessert with bright citrus flavor, creamy texture, and eye-catching raspberry swirls. It’s the kind of pie that looks fancy but comes together with simple ingredients and minimal effort. Sweet, tart, and refreshing, it’s perfect for warm weather gatherings, holiday spreads, or anytime you want a dessert that feels light and elegant. Slice, serve, and get ready for rave reviews—this one’s a keeper!
Print
Lemon Raspberry Pie Recipe
- Total Time: 45 min
Ingredients
Ingredients
For the crust
-
1 ½ cups graham cracker crumbs
-
¼ cup granulated sugar
-
6 tablespoons unsalted butter, melted
For the lemon filling
-
1 can (14 oz) sweetened condensed milk
-
3 large egg yolks
-
½ cup fresh lemon juice (about 3–4 lemons)
-
1 tablespoon lemon zest
For the raspberry swirl
-
1 cup fresh raspberries
-
2 tablespoons sugar
-
1 teaspoon cornstarch
-
1 tablespoon water
Optional topping
-
Whipped cream
-
Lemon zest or fresh raspberries
Instructions
Step 1: Make the crust
Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
Step 2: Bake the crust
Bake the crust for 8–10 minutes, until golden and slightly firm. Remove from the oven and let cool slightly while you prepare the filling.
Step 3: Prepare the lemon filling
In a mixing bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and well combined.
Step 4: Make the raspberry swirl
In a small saucepan over medium heat, combine raspberries, sugar, cornstarch, and water. Cook for 3–5 minutes, stirring and breaking down the raspberries until the mixture thickens. Strain through a fine-mesh sieve to remove seeds, if desired.
Step 5: Fill the pie crust
Pour the lemon filling into the baked crust. Drop spoonfuls of the raspberry sauce over the top, then use a knife or toothpick to swirl it gently into the lemon layer, creating a marbled pattern.
Step 6: Bake the pie
Bake the pie at 350°F for 15–18 minutes, or until the center is set but still slightly jiggly. The filling will firm up as it cools.
Step 7: Chill and serve
Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight) until fully chilled. Top with whipped cream, lemon zest, or raspberries before serving.
Notes
-
Use fresh lemon juice for the brightest flavor—bottled juice won’t yield the same result
-
Chill the pie thoroughly before slicing for clean, beautiful cuts
-
Don’t overbake—the center should still have a slight jiggle when it comes out of the oven
-
Straining the raspberry sauce is optional, but it makes the swirl smoother and seed-free
-
Pie can be made a day in advance and stored chilled until ready to serve
- Prep Time: 20 min
- Cook Time: 25min
Nutrition
- Calories: 320
- Sugar: 28 g
- Sodium: 160mg
- Fat: 16g
- Carbohydrates: 39g
- Protein: 5 g