Lemon Raspberry Pie is the perfect dessert to usher in spring or brighten up any occasion. I first made this for a baby shower, and the balance of tart lemon, sweet berries, and creamy whipped topping made it an instant crowd favorite. The graham cracker crust gives it that nostalgic touch, while the fresh flavors make each bite light and refreshing.

Whether you’re hosting brunch, celebrating a special occasion, or just treating yourself, this pie delivers elegance and flavor with minimal effort.

Why You’ll Love This Recipe

Bright and Tangy Flavor: Fresh lemon juice and zest make this pie pop.
Sweet Raspberry Finish: A jewel-toned topping that adds both taste and beauty.
Creamy and Dreamy: Thanks to sweetened condensed milk and whipped cream.
No-Fuss Crust: Graham crackers keep things simple and delicious.
Make-Ahead Friendly: Perfect to prep the night before.
Stunning Presentation: A guaranteed showstopper for any dessert table.

Ingredients You’ll Need

For the Crust:

2 cups crushed graham crackers
1/2 cup melted butter
1/4 cup sugar

For the Lemon Layer:

1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 egg yolks

For the Raspberry Layer:

1 1/2 cups fresh raspberries
1/4 cup honey or sugar
1 tablespoon cornstarch
2 tablespoons water

For the Whipped Topping:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Optional Garnishes:

Extra raspberries
Lemon zest curls

Step-by-Step Instructions

Step 1: Make the Crust

Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and sugar until evenly combined.

Press into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes. Let cool completely.

Step 2: Make the Lemon Layer

In a medium bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.

Pour into the cooled crust and bake for 15 minutes. Let cool at room temperature, then refrigerate for at least 2 hours.

Step 3: Make the Raspberry Sauce

In a small saucepan over medium heat, combine the raspberries, honey or sugar, cornstarch, and water. Stir constantly until the mixture is thickened and bubbly, about 5–7 minutes.

Let cool completely. Optional: Strain through a sieve for a smooth sauce.

Step 4: Whip the Cream

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep cold until ready to use.

Step 5: Assemble the Pie

Once the lemon layer is fully chilled, spoon or spread the raspberry sauce on top.

Pipe or spoon whipped cream over the top as desired. Garnish with fresh raspberries and lemon zest.

Step 6: Final Chill

Refrigerate the assembled pie for at least 1 more hour before slicing.

Serving and Storage Tips

Slice with a sharp knife wiped clean between cuts for neat slices. Serve chilled for best flavor and texture.

Store leftovers in the refrigerator for up to 4 days. Avoid freezing to preserve texture.

Helpful Notes

Strain Raspberry Sauce: For an elegant, seed-free finish.
Zest Before Juicing: It’s easier and more efficient.
Use Room Temp Eggs: Helps the lemon filling bake evenly.
Chill Overnight: For a firmer set and enhanced flavors.

Frequently Asked Questions

Can I use frozen raspberries?
Yes! Thaw and drain well before using.
Can I make this pie ahead of time?
Definitely. Assemble and chill overnight.
Do I have to bake the lemon layer?
Yes, baking helps it set and ensures food safety due to the egg yolks.
Can I use bottled lemon juice?
Fresh is best for flavor, but bottled works in a pinch.
How do I get clean slices?
Use a sharp knife and clean it between cuts.
What if my whipped cream won’t hold shape?
Make sure the cream is very cold and beat just until soft peaks form.

Final Thoughts

Lemon Raspberry Pie is a sweet-tart showstopper that’s as delicious as it is beautiful. Whether you’re serving it for a celebration or a sunny weekend treat, it’s bound to impress.

Have you made this pie? What fruit combinations would you try next? I’d love to hear your favorite twists! 🍰🌸