This Easy Lemon Raspberry Pie is a bright, refreshing dessert that’s perfect for spring and summer — or anytime you want a little sunshine on a plate.
It’s an uncomplicated recipe that uses a store-bought graham cracker crust for convenience. Important: use the larger 9-ounce (10-inch) crust so the filling fits properly.
How to make Easy Lemon Raspberry Pie
Start by placing a pint (about 12 ounces) of fresh raspberries in a small bowl. Reserve a few whole berries to garnish the pie, if desired. Sprinkle the raspberries with 2 tablespoons of sugar and let them sit for a few minutes so they soften and release some juice.
Zest one lemon to yield about 1 tablespoon of zest, then squeeze enough fresh lemons to collect 3/4 cup of lemon juice (approximately 5–6 lemons depending on size).
In a medium bowl, combine 6 egg yolks, two 14-ounce cans of sweetened condensed milk, the lemon zest, and the lemon juice. Whisk the mixture vigorously for at least one minute until smooth and well combined.
Use a fork to gently mash the sugared raspberries, leaving some texture and a few small chunks. Fold the mashed raspberries into the lemon filling, aiming to create pretty raspberry swirls rather than fully blending them in.
Pour the combined filling into the 9-ounce (10-inch) graham cracker crust and spread it evenly.
Bake the pie at 350°F (175°C) for 30–35 minutes, until the center is set but still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for several hours (or overnight) to fully chill and firm up before slicing.
Serving suggestions
Top each slice with whipped cream and a few fresh raspberries, if you like. If using nonstabilized whipped topping, serve soon after adding it, as it can deflate over time.
This pie is bright, tangy, and light — a little slice of sunshine that pairs well with afternoon tea or a summer meal.
Ingredients
- 1 pint raspberries (12 ounces), save a few for garnish
- 2 tablespoons sugar
- 2 — 14 ounce cans sweetened condensed milk
- 6 egg yolks
- 1 tablespoon lemon zest
- 3/4 cup fresh-squeezed lemon juice (about 5–6 lemons)
- 1 — 9 ounce (10-inch) store-bought graham cracker pie crust
- Optional: whipped cream for topping
Instructions
- Combine raspberries and sugar in a small bowl; stir and let sit a few minutes.
- In a separate bowl, whisk sweetened condensed milk, egg yolks, lemon zest, and lemon juice until well combined (about 1 minute).
- Mash the raspberries slightly with a fork and gently fold them into the lemon filling, leaving some swirls.
- Pour the filling into the graham cracker crust and bake at 350°F (175°C) for 30–35 minutes. Cool, refrigerate for several hours, then slice and serve with whipped cream and extra raspberries if desired.
Prep time: 10 minutes. Cook time: 30 minutes. Serves about 8–10.
