Lemon Raspberry Layered Pie

Why You’ll Love This Recipe

• Bright, fresh flavors from real lemons and raspberries

• Beautiful layered presentation that impresses guests

• Made with simple, easy-to-find ingredients

• Light yet indulgent texture perfect for warmer months

• No complicated techniques—ideal even for beginner bakers

• Great make-ahead dessert for parties

• Versatile — can be customized with other fruits

• Homemade whipped topping adds a fresh, creamy finish

• Refreshingly tart yet perfectly sweet balance

• A guaranteed hit for any special occasion or casual dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 2 tablespoons granulated sugar

For the Lemon Layer:

• 1 cup granulated sugar

• 1/3 cup cornstarch

• 1 cup water

• 1/2 cup fresh lemon juice (about 3–4 lemons)

• 2 large egg yolks

• 2 tablespoons unsalted butter

• 1 tablespoon lemon zest

For the Raspberry Layer:

• 2 cups fresh or frozen raspberries

• 1/3 cup granulated sugar

• 2 tablespoons cornstarch

• 2 tablespoons water

For the Whipped Topping:

• 1 1/2 cups heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes. Allow to cool completely.

2. Make the Lemon Layer:
   In a medium saucepan, whisk together the sugar and cornstarch. Gradually add the water and lemon juice, whisking until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat and quickly whisk in the egg yolks, butter, and lemon zest. Allow the lemon curd to cool slightly, then pour into the cooled crust. Spread evenly and refrigerate.

3. Prepare the Raspberry Layer:
   In a saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring until the raspberries break down and the mixture thickens, about 5 minutes. Strain through a fine-mesh sieve to remove seeds if desired. Let cool, then spread the raspberry filling evenly over the chilled lemon layer. Return to the refrigerator.

4. Make the Whipped Topping:
   In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread or pipe the whipped cream over the chilled pie.

5. Chill and Serve:
   Refrigerate the pie for at least 2 hours before slicing. Garnish with fresh raspberries, lemon slices, or a sprinkle of lemon zest if desired.

Servings and timing

This recipe makes 8 slices.
Prep time: 15 minutes
Cook time: 30 minutes
Chill time: 2 hours
Total time: 2 hours 45 minutes

Variations

• Use store-bought lemon curd and raspberry jam for a quicker version.

• Add a hint of mint by folding finely chopped mint leaves into the raspberry filling.

• Swap raspberries for blackberries or strawberries for a different fruit twist.

• Use a vanilla wafer crust instead of graham crackers for a sweeter base.

• Add a layer of white chocolate ganache between the lemon and raspberry layers for an extra touch of richness.

Storage/Reheating

• Fridge: Store leftovers covered in the refrigerator for up to 3 days.

• Freezer: Freezing is not recommended, as the whipped cream and fruit layers may lose their texture.

• Reheat: Not necessary — this dessert is served chilled.

FAQs

Can I make this pie ahead of time?

Yes, it’s perfect for making a day in advance. Just store it in the fridge until ready to serve.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled can be used in a pinch.

Do I need to strain the raspberry filling?

Straining is optional, but it helps create a smoother texture without seeds.

What can I use instead of graham crackers?

Vanilla wafers, digestive biscuits, or shortbread cookies work well.

Can I substitute frozen raspberries?

Yes, frozen raspberries work perfectly — just thaw and drain any excess liquid before cooking.

How do I prevent my whipped cream from deflating?

Use chilled equipment and beat until stiff peaks form for a stable topping.

Can I make this dessert gluten-free?

Yes, just use gluten-free graham crackers for the crust.

How do I know when the lemon layer is cooked enough?

It should thicken and bubble; continue cooking while stirring to avoid clumps.

Can I add gelatin to the fruit layers for extra stability?

You can, but it’s not necessary if you cook the layers until properly thickened.

What’s the best way to garnish the pie?

Fresh raspberries, lemon zest, or thin lemon slices make beautiful and simple garnishes.

Conclusion

This Lemon Raspberry Layered Pie brings together the perfect balance of tart lemon, sweet raspberry, and creamy whipped topping atop a buttery graham cracker crust. It’s easy to make yet elegant enough to impress at any occasion. Bright, refreshing, and irresistibly delicious, it’s a dessert that will have everyone asking for seconds. Try it once, and you’ll find it becomes a permanent favorite!

Lemon Raspberry Layered Pie

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Bright, refreshing, and irresistibly creamy, this Lemon Raspberry Layered Pie features a buttery graham cracker crust, luscious homemade lemon curd, a vibrant raspberry topping, and fluffy whipped cream. It’s the perfect easy dessert for summer parties, family gatherings, or special occasions.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 8 slices
• Category: Dessert, Pies
• Method: Baking, No-Bake Assembly (post-crust baking)
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 tablespoons granulated sugar

For the Lemon Layer:

1 cup granulated sugar

1/3 cup cornstarch

1 cup water

1/2 cup fresh lemon juice (about 3–4 lemons)

2 large egg yolks

2 tablespoons unsalted butter

1 tablespoon lemon zest

For the Raspberry Layer:

2 cups fresh or frozen raspberries

1/3 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons water

For the Whipped Topping:

1 1/2 cups heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

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Instructions

Prepare the Crust:

1. Preheat oven to 350°F (175°C).

2. Mix graham cracker crumbs, melted butter, and sugar.

3. Press into a 9-inch pie dish and bake for 8–10 minutes. Cool completely.

Make the Lemon Layer:

1. In a saucepan, whisk sugar and cornstarch.

2. Gradually add water and lemon juice, whisking until smooth.

3. Cook over medium heat, stirring until thick and bubbling.

4. Remove from heat and quickly whisk in egg yolks, butter, and lemon zest.

5. Pour into cooled crust and spread evenly. Refrigerate.

Prepare the Raspberry Layer:

1. In a saucepan, combine raspberries, sugar, cornstarch, and water.

2. Cook over medium heat, stirring until raspberries break down and mixture thickens.

3. (Optional) Strain to remove seeds.

4. Cool and spread over the lemon layer. Refrigerate.

Make the Whipped Topping:

1. Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Spread or pipe over the pie.

Chill and Serve:

• Refrigerate the pie for at least 2 hours before slicing.

• Garnish with fresh raspberries, lemon zest, or lemon slices if desired.

Notes

For a shortcut, use store-bought lemon curd and raspberry jam.

Swap raspberries for blackberries or strawberries for a twist.

For extra richness, add a layer of white chocolate ganache between the lemon and raspberry layers.

A vanilla wafer crust can be used for a sweeter base.