There’s something enchanting about the sweet-tart combination of lemon and raspberries—it’s refreshing, vibrant, and perfect for everything from spring brunches to summer picnics and even cozy holiday dinners. This Lemon Raspberry Pie brings those bold flavors together in a smooth, silky filling layered into a buttery, golden pie crust. It’s the kind of dessert that looks fancy but comes together effortlessly, making it a must-bake recipe no matter the occasion.

Whether you’re a seasoned baker or a weekend kitchen warrior, this pie is both approachable and show-stopping. Bursting with citrusy brightness and sweet berry richness, every bite is a celebration.

Who This Recipe Is For

This Lemon Raspberry Pie is perfect for:

• Fruit lovers looking for a lighter alternative to chocolate or cream pies.

• Home bakers in need of a foolproof dessert that’s as pretty as it is delicious.

• Hosts and entertainers who want a dessert that impresses without hours of prep.

• Anyone craving a balance of sweet, tart, and buttery goodness in one stunning slice.

This pie is made with everyday ingredients, yet the results feel special—perfect for holidays, dinner parties, or even just a weekday treat with your afternoon tea.

Ingredients You’ll Need

Here’s what goes into making this sunshine-in-a-slice pie:

🥧 For the Pie:

• 1 pre-made pie crust (9-inch, deep dish preferred)

🍋 For the Filling:

• 1 cup fresh raspberries (or frozen, thawed)

• 1 tablespoon cornstarch

• 1 cup granulated sugar, divided (½ cup for raspberries, ½ cup for lemon mixture)

• 1 cup fresh lemon juice (about 4 lemons)

• 2 teaspoons lemon zest

• 3 large eggs

• 2 tablespoons unsalted butter, cubed

• 1 teaspoon vanilla extract

• ½ teaspoon salt

🌿 For Garnish (Optional):

• Whipped cream

• Fresh mint leaves

Step-by-Step Instructions

1. Blind Bake the Pie Crust

Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish. Prick the bottom with a fork, then bake for 8–10 minutes, or until just lightly golden. Let it cool while you make the filling.

2. Cook the Raspberry Sauce

In a medium saucepan, combine the raspberries, cornstarch, and ½ cup sugar. Cook over medium heat, stirring often. After about 5 minutes, the raspberries should break down into a sauce and thicken slightly. Remove from heat and allow to cool for a few minutes.

3. Make the Lemon Filling

In a large bowl, whisk together the remaining ½ cup sugar, lemon juice, lemon zest, eggs, butter, vanilla, and salt. Whisk until smooth and creamy.

4. Combine Raspberry & Lemon Mixtures

Stir the cooled raspberry sauce into the lemon mixture. Once fully incorporated, return the combined filling to the saucepan.

5. Cook Until Thickened

Place the saucepan back over medium heat, stirring constantly for 5–7 minutes, or until the mixture is thick enough to coat the back of a spoon. This is key to setting the pie properly!

6. Fill & Chill

Pour the warm filling into your pre-baked pie crust. Let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. This helps the pie set and develop a luscious, sliceable texture.

7. Serve & Enjoy

Just before serving, top with a dollop of whipped cream or a few sprigs of fresh mint. Slice and watch it disappear!

Kitchen Equipment Needed

• 9-inch pie dish

• Saucepan

• Mixing bowls

• Whisk

• Measuring cups and spoons

• Fine grater or zester (for lemon zest)

• Rubber spatula or wooden spoon

Optional but helpful:

• Mesh strainer (to remove raspberry seeds, if desired)

• Pastry weights or dry beans (for blind baking the crust)

Tips, Tricks & Variations

🍓 Make It Your Own:

• Seedless Option: Press the raspberry sauce through a fine mesh strainer before mixing with lemon for a smoother texture.

• Citrus Swap: Try lime juice and zest instead of lemon for a tropical twist.

• Double Berry: Add ½ cup of chopped strawberries or blueberries to the raspberry mixture.

• Crust Options: A graham cracker or shortbread crust also works beautifully and adds a unique texture.

🕒 Time Savers:

• Use store-bought lemon curd and fold in the cooked raspberries for a semi-homemade shortcut.

• Frozen pie crusts can be pre-baked straight from the freezer—just add a few extra minutes.

How to Store Your Lemon Raspberry Pie

🧊 Storage:

• Cover the pie with plastic wrap or foil and store in the fridge for up to 4 days.

❄️ Freezing:

• You can freeze the pie for up to 1 month. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator before serving.

🔁 Reheating:

• This pie is best served cold or room temperature. Avoid reheating as it can affect the texture.

What to Serve With Lemon Raspberry Pie

This pie is delightful on its own, but if you’re setting a full table, try these pairings:

🍽️ Meal Pairings:

• Grilled or baked chicken with herbs

• Spring salads with goat cheese and walnuts

• Light pasta dishes with lemon or garlic cream sauces

🍷 Drink Pairings:

• A crisp Sauvignon Blanc

• Raspberry iced tea

• A bubbly sparkling rosé for special occasions

Frequently Asked Questions (FAQ)

Q: Can I use bottled lemon juice?

Fresh is best! Bottled lemon juice lacks the brightness and flavor depth of freshly squeezed lemons. If you must use bottled, look for one without preservatives or additives.

Q: Do I need to strain the raspberry sauce?

It’s up to you! Some love the texture the seeds add, while others prefer a silky-smooth filling. A quick strain through a mesh sieve does the trick.

Q: Can I make this pie a day ahead?

Yes—this pie is a perfect make-ahead dessert. In fact, it’s even better the next day after chilling thoroughly.

Q: My filling didn’t set. What went wrong?

You may not have cooked it long enough. Be sure to stir the filling over medium heat until it thickens and coats the back of a spoon.

Final Thoughts

This Lemon Raspberry Pie is a bright and beautiful addition to any dessert table. It’s easy to make, delightfully tangy, and just the right amount of sweet. Whether you’re celebrating a special occasion or simply embracing the flavors of the season, this pie is bound to impress.

If you loved this recipe, don’t forget to share it with friends and family—and be sure to subscribe to the blog for more delicious, crowd-pleasing recipes like this one. Happy baking!