Name: Lemon Raspberry Pie
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8
Cuisine: pie
Ingredients: 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box; 1 teaspoon flour; 2 tablespoons finely chopped pecans; 1/2 cup sugar; 2 tablespoons cornstarch; 1/2 cup water; 2 tablespoons margarine or butter; 1 egg yolk, beaten; 1/4 to 1/3 cup lemon juice; 2 3-ounce packages cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon lemon extract; 1 8-ounce carton frozen whipped topping, thawed; 1 tablespoon milk; 3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels; Mint sprigs, if desired

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Lemon Raspberry Pie is a delightful dessert that combines the bright, tangy flavor of lemon with the sweet burst of fresh raspberries.

The flaky crust is filled with a rich and creamy lemon custard, and then topped with juicy, tart raspberries. You’ll absolutely love this spring and summer Pie Recipe!

With its vibrant colors and harmonious blend of flavors, it’s sure to impress both family and friends.

Sweet and tart, this Lemon Raspberry Pie recipe is going to be the perfect summer treat for your taste buds.

Lemon Raspberry Pie is a delightful dessert that combines two classic flavors to create a perfect balance of sweet and tangy.

When I think of summer, all I can think about is all of the amazing fruit that comes into season.

Seriously, it just makes my mouth water. From watermelon to strawberries, I just can’t help myself! Who can say no to Summer Pie Recipes?

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When Raspberries Ripe

Raspberries typically ripen in late June through early August, depending on the variety and your region.

Summer-bearing varieties usually produce one big crop in early to mid-summer, while everbearing (or fall-bearing) types can fruit again in late summer to early fall.

Ripe raspberries are deep in color, plump, and come off the stem easily without tugging.

Why You’ll Love This Lemon Raspberry Pie Recipe

This Lemon Raspberry Pie is a delightful dessert that combines a tangy lemon filling with sweet raspberries, all nestled in a buttery crust — perfect for summer gatherings or a refreshing treat.

Simple Ingredients: The recipe uses sugar, cornstarch, water, margarine or butter, egg yolk, lemon juice and fresh raspberries.
Effortless Preparation: Cook the sugar, cornstarch, and water until thickened, then stir in the margarine or butter, beaten egg yolk, and lemon juice to create a smooth, tangy filling.
Fresh and Flavorful: The combination of tart lemon and sweet raspberries provides a refreshing burst of flavor in every bite.
Perfect for Any Occasion: This pie is ideal for summer picnics, holiday gatherings or as a light dessert to enjoy at home.
Customizable: Feel free to top with whipped cream or a sprinkle of powdered sugar to personalize the pie to your liking.

This Lemon Raspberry Pie will quickly become your go-to dessert for its delightful flavor and simple preparation!

Lemon Raspberry Pie Ingredients

A particular favorite are raspberries.

They’re naturally sweet and tart — just the perfect combination if you ask me.

I’m bringing you a wonderful lemon raspberry pie recipe courtesy of Pillsbury.

Crust

Pillsbury refrigerated pie crust
flour
pecans

Filling

sugar
cornstarch
water
margarine or butter
egg
lemon juice

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Topping

cream cheese
powdered sugar
lemon extract
frozen whipped topping
milk
fresh raspberries or frozen raspberries
mint sprigs, if desired

Kitchen Tools You’ll Need

To prepare this delicious Lemon Raspberry Pie, you’ll need the following kitchen tools:

9-inch deep-dish pie plate: For baking the pie.
Mixing bowls: To prepare the crust, filling, and raspberry sauce.
Measuring cups and spoons: For accurate ingredient measurements.
Whisk or electric mixer: To mix the filling ingredients smoothly.
Spatula: For folding and spreading mixtures evenly.
Citrus zester: To zest lemons for the filling.
Citrus juicer: To extract fresh lemon juice.
Saucepan: For preparing the raspberry sauce.
Fine-mesh strainer: To strain the raspberry sauce and remove seeds.
Oven mitts: For safely handling hot bakeware.
Cooling rack: To cool the pie before refrigeration.
Knife: For slicing and serving the pie.

These tools will help you create a creamy, tangy Lemon Raspberry Pie that’s perfect for any occasion.

How to Make Lemon Raspberry Pie

Step 1: Heat oven to 450 degrees F.

Step 2: Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.

Step 3: Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork.

Step 4: Bake for 9 to 11 minutes or until light golden brown. Cool completely.

Step 5: In small saucepan, combine sugar and cornstarch; blend well.

Step 6: Stir in water, margarine and egg yolk.

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Step 7: Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat.

Step 8: Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.

Step 9: In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.

Step 10: Beat in whipped topping at low speed until well blended.

Step 11: Add milk; mix until smooth and of spreading consistency.

Step 12: Spread thin layer of topping mixture around edge of crust.

Step 13: Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling.

Step 14: Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.

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Step 15: Refrigerate 2 hours before serving. Store in refrigerator.

Even More Lemon Recipes!

Brighten up your day with even more lemon recipes like this lemon raspberry pie packed with zesty, fresh flavor.

For more delicious pie recipes!

The Book On Pie: Everything You Need to Know to Bake Perfect Pies Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life The Perfect Pie: Your Ultimate Guide to Classic and Modern Pies, Tarts, Galettes, and More Pieometry: Modern Tart Art and Pie Design for the Eye and the Palate