Description
This Lemon Raspberry Layered Pie is a showstopper dessert featuring tangy lemon curd, sweet raspberry filling, and a buttery crust. Each bite is a delightful balance of tart and sweet flavors, perfect for any special occasion or summer gathering.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Lemon Layer:
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1 cup water
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 2 large egg yolks
- 2 tbsp unsalted butter
- 1 tbsp lemon zest
For the Raspberry Layer:
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp water
For the Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8–10 minutes, then let cool completely.
- Make the Lemon Layer:
- In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the water and lemon juice, whisking until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- Remove from heat and quickly whisk in the egg yolks, butter, and lemon zest until smooth.
- Allow the lemon curd to cool slightly before pouring it into the cooled crust. Spread evenly and refrigerate.
- Prepare the Raspberry Layer:
- In a saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring, until the raspberries break down and the mixture thickens, about 5 minutes.
- Strain the mixture through a fine-mesh sieve to remove seeds (optional), then let cool.
- Spread the raspberry filling evenly over the chilled lemon layer. Return the pie to the refrigerator.
- Make the Whipped Topping:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Chill and Serve:
- Refrigerate the pie for at least 2 hours before slicing. Garnish with fresh raspberries, lemon slices, or a sprinkle of lemon zest, if desired.
Notes
- For a quicker version, use store-bought lemon curd and raspberry jam.
- Store leftovers in the refrigerator for up to 3 days.