Lemon Raspberry Pie
Ingredients:
1 pre-baked pie crust
1 cup fresh raspberries (plus extra for topping)
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For Lemon Cream Filling:
1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lemon juice
1 tablespoon lemon zest
For Topping:
1 cup whipped cream
Powdered sugar for dusting
Directions:
Preheat oven to 350°F (175°C).
In a small saucepan, combine 1 cup raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thick and bubbly (3–4 minutes). Let cool.
In a medium bowl, whisk together condensed milk, egg yolks, lemon juice, and lemon zest until smooth.
Pour the lemon filling into the pre-baked crust. Swirl in raspberry mixture.
Bake for 18–20 minutes or until set. Cool to room temperature, then refrigerate for at least 2 hours.
Before serving, top with whipped cream, fresh raspberries, and a dusting of powdered sugar.
Prep Time: 15 minutes | Cook Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 35 minutes
Kcal: 310 kcal | Servings: 8 slices
Tips:
For extra richness, use homemade whipped cream with a touch of vanilla.
Chill overnight for the cleanest slices and most flavor.
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