Oh my goodness, let me tell you, there’s nothing quite like the joy of whipping up a lemon raspberry layered pie! This dessert is a burst of sunshine on a plate, and it brings a refreshing twist to any summer gathering or special occasion. I remember the first time I made it; I had friends over for a picnic, and as soon as I served this pie, it stole the show! The zesty lemon and sweet-tart raspberries create a harmony of flavors that just dance on your taste buds. Plus, it’s super easy to make, which is always a win in my book. Whether you’re celebrating a birthday, hosting a barbecue, or just treating yourself, this pie is sure to impress and delight everyone around the table. Trust me, you’ll want to keep this recipe on hand for those sunny days ahead!
Ingredients List
- 1 pre-made pie crust
- 1 cup fresh raspberries
- 1/2 cup lemon juice
- 1 cup sugar
- 3 eggs
- 1/4 cup cornstarch
- 1 cup water
- 1 tablespoon lemon zest
- Whipped cream for topping
How to Prepare the Lemon Raspberry Layered Pie
Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This step is super important because it ensures your pie bakes evenly, giving it that golden, delicious crust we all crave. Trust me, don’t skip this part!
Prepare the Lemon Filling
Now, let’s dive into that luscious lemon filling! In a medium saucepan, combine the lemon juice, sugar, and cornstarch. Stir it all together until the mixture is nice and smooth—no lumps allowed! Then, gradually add the water while stirring continuously. Place the saucepan over medium heat and cook, stirring often, until the mixture thickens up. You’ll know it’s ready when it coats the back of a spoon. Once thickened, remove it from the heat and beat in those eggs and lemon zest until everything is combined in a velvety mix. Mmm, the smell is heavenly!
Bake the Pie
Next up, pour that gorgeous lemon filling into your prepared pie crust. Make sure to spread it evenly for a perfect bake! Slide it into the preheated oven and let it bake for about 25 minutes. Keep an eye on it; the filling should be set in the center when it’s done. To check, give it a gentle jiggle—if it’s firm and only slightly wobbly, you’re golden!
Layer with Raspberries and Serve
Once your pie is out of the oven, let it cool completely on a wire rack. This is key because it helps the filling firm up even more! After it’s cooled, it’s time for the star of the show—layer those fresh raspberries right on top! Just scatter them generously for that vibrant pop of color and flavor. For the grand finale, top it off with a swirl of whipped cream. Oh wow, doesn’t it look stunning? Serve it chilled, and I promise, everyone will be coming back for seconds!
Why You’ll Love This Recipe
- Refreshing and zesty flavor that’s perfect for warm weather.
- Easy to prepare with simple, straightforward steps.
- Stunning presentation that will impress your guests.
- Great for parties, picnics, and special occasions.
- Versatile—can be served as a light dessert or a sweet treat anytime.
- Made with fresh ingredients for a burst of natural flavor.
- Leftovers (if there are any!) are just as delicious the next day!
Tips for Success
Alright, let’s make sure your lemon raspberry layered pie turns out absolutely fabulous! First off, always use fresh raspberries—trust me, they make a world of difference in flavor and texture. If you can, pick them up the day you plan to make the pie. Next, don’t forget to chill the pie after baking! It not only enhances the flavors but also gives it that perfect sliceable consistency. I like to pop it in the fridge for at least a couple of hours before serving. When you’re ready to serve, consider garnishing each slice with a little extra lemon zest or a sprig of mint to make it pop! It’s all about those little touches that wow your guests. Enjoy every delicious bite!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just an estimate. For one slice of this delightful lemon raspberry layered pie, you can expect around 250 calories, 8g of fat, 3g of protein, and 38g of carbohydrates. It’s a sweet treat, so be mindful of the sugar content as well, which is about 20g per slice. Enjoy this pie as a special indulgence, and remember that balance is key in any delicious dessert!
FAQ Section
Got questions about your lemon raspberry layered pie? I’ve got you covered! One common inquiry is whether you can substitute the eggs. If you’re looking for a vegan option, you can use flax eggs or a store-bought egg replacer. Just keep in mind that the texture might be slightly different. Now, when it comes to storage, I recommend keeping any leftovers in an airtight container in the fridge for up to three days. It tastes just as good the next day! And if you want to impress your guests, serve it with a side of fresh mint or a drizzle of raspberry sauce for an extra touch. Trust me, they’ll be raving about it!
Storage & Reheating Instructions
To keep your lemon raspberry layered pie fresh, store any leftovers in an airtight container in the refrigerator. It’ll stay delicious for up to three days—if it lasts that long! Now, I don’t usually recommend reheating this pie, as it’s best served chilled. But if you’re feeling adventurous, you can gently warm individual slices in the microwave for about 10-15 seconds. Just be careful not to overdo it! You want to preserve that refreshing flavor and creamy texture. Enjoy every last bite!
For more delicious dessert ideas, check out this berrylicious cheesecake or this sweet potato pie recipe!
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