Lemon Raspberry Pie Recipe
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.

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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10 inch Pie Pan
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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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Stainless Steel Mixing Bowls with Airtight Lids
Food Grade Silicone Rubber Spatula Set for Baking
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.
- Lemon Cream Puffs
- Lemon Meringue Pie
- Glazed Lemon Cookies
- Strawberry Lemon Sorbet
- Easy Lemon Bars
- Real Lemon Buttercream Frosting
- Blueberry Lemon Bundt Cake
- Lemon Meringue Tart
- Lemon Cheesecake
- Lemon Bundt Cake
- Lemon Poppy Seed Cake
- Lemon Pound Cake
- Lemon Cookies Recipe
For more delicious pie recipes!
The Book On Pie: Everything You Need to Know to Bake Perfect PiesArt 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

Lemon Raspberry Pie
Lemon Raspberry Pie is a delightful dessert that combines two classic flavors to create a perfect balance of sweet and tangy.
Ingredients
Crust:
- 1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
- 1 teaspoon flour
- 2 tablespoons finely chopped pecans
Filling:
- 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
Topping:
- 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
Instructions
- Heat oven to 450 degrees F.
- Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
- Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork.
- Bake for 9 to 11 minutes or until light golden brown. Cool completely.
- In small saucepan, combine sugar and cornstarch; blend well.
- Stir in water, margarine and egg yolk.
- Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat.
- Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour.
- In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth.
- Beat in whipped topping at low speed until well blended.
- Add milk; mix until smooth and of spreading consistency.
- Spread thin layer of topping mixture around edge of crust.
- Reserve 4 raspberries for garnish. Arrange remaining raspberries over top of filling.
- Spread remaining topping over raspberries. Garnish with mint sprigs and reserved raspberries.
- Refrigerate 2 hours before serving. Store in refrigerator.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Cooling Racks
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Soft Silicone Oven Mitts
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Mesh Strainers by Cuisinart
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Lemon Lime Squeezer
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Cuisinart Knife Set
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Lemon Zester & Heavy Duty Cheese Grater
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Silicone Spatula Set
-
Stainless Steel Measuring Cups and Spoons Set
-
Metal Mixing Bowls with Lids
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KitchenAid 9-Speed Hand Mixer
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All-Clad Pan with Lid / Cookware
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Ceramic, 9 Inches Pie Plate
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 461Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 49mgSodium: 186mgCarbohydrates: 54gFiber: 6gSugar: 32gProtein: 4g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
For more delicious pie recipes!
The Book On Pie: Everything You Need to Know to Bake Perfect PiesArt 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
Don’t miss out on our other family friendly recipes!
Looks awesome! I’d like to invite you to come party at Share the Love blog party. Opens each Sunday evening thru Thursday. Hope you can make it. http://homecookingrecipebox.blogspot.com/
The lemon raspberry pie looks so delicious, Jenny. Thanks for sharing your recipe on Inspire Me Wednesday. I am now thinking of making some pie this weekend 🙂
Ha! Your family can thank me later for the treat 😉
Now this is my kind of pie! I like lemon, but don’t love lemon. The addition of all those raspberries is perfect! And your photos and your pie are just beautiful 🙂
Thanks, Erin! The combo of the tastes is juuuust right 🙂
This looks absolutely scrumptious! Pinned to make for when my sister comes to visit since we’re both raspberry fans. Love it. Thanks for sharing it. #HomeMattersParty
This looks and sounds delicious! Thank you for linking up to last week’s Tasty Tuesday. I have pinned your recipe to the Tasty Tuesday Pinterest board. I hope you’ll join us again this week.
Yummy combo. Thanks for sharing at the Inspiration Spotlight party. Pinned & shared. See you again soon.
Oh this pie looks wonderful, Jen. I love all the summer fruits, too.
What a beauty of a pie!!
Mollie
I love the simple ingredients in this recipe. Pinning this for later! #mondaylinky
Oh Jennifer – that looks so good!! Thanks for sharing on the What’s for Dinner link up~
I love raspberries! Pinning to try!
What a beautiful pie, we will love your Lemon Raspberry Pie! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
That pie looks so good!
Oh, my gravy. I could almost eat my laptop monitor in hopes of tasting this pie. It looks like the perfect combination of sweet and tart, creamy and crispy. And looks lovely. Pinning.
Delightful lemon dish! Please come over and share this with the Food on Friday crowd over at Carole’s Chatter. Cheers
This looks like the perfect summer recipe! I can’t wait to try it out!
Your Lemon Raspberry Pie Recipe was featured on Full Plate Thursday and pinned to our special features board last week! Hope you enjoyed the blog love and thanks so much for sharing with us!
Miz Helen