Lemon Raspberry Pie
Lemon Raspberry Pie is a delightful dessert that perfectly balances the tartness of fresh lemons with the sweetness of juicy raspberries, all encased in a buttery, flaky crust. This vibrant pie is not only visually stunning but also offers a refreshing burst of flavor, making it an ideal treat for any occasion—from summer barbecues to cozy get-togethers. Serve chilled with whipped cream or vanilla ice cream for a truly unforgettable experience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups fresh raspberries
- 2 large lemons (zest and juice)
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsalted butter (cold, diced)
- 2 large eggs (room temperature)
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour and sugar. Cut in cold butter until crumbly. Gradually add ice water until dough forms. Chill for 30 minutes.
- Roll out the dough on a floured surface to fit your pie pan. Transfer it into the pan and trim excess dough.
- In another bowl, mix raspberries, lemon juice, lemon zest, sugar, and eggs until well combined.
- Pour the filling into the prepared crust evenly.
- Bake for 45-50 minutes or until set and lightly golden on top. Allow cooling completely before slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg