Description
A creamy, tart and fruity pie with layers of lemon filling, raspberry compote, and whipped cream in a buttery graham crust.
Ingredients
1 1/2 cups graham cracker crumbs
6 tbsp melted butter
2 tbsp sugar
1 can (14 oz) sweetened condensed milk
1/2 cup fresh lemon juice
2 tsp lemon zest
3 egg yolks
1 1/2 cups fresh raspberries
1 tbsp sugar (for raspberries)
1 tsp unflavored gelatin (optional)
1 cup heavy whipping cream
2 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F. Mix graham crumbs, sugar, and butter. Press into pie dish and bake for 8 minutes. Cool.
2. Whisk condensed milk, lemon juice, zest, and yolks. Pour into crust. Bake at 325°F for 12–15 minutes. Cool completely.
3. Mash raspberries with sugar. (Optional: dissolve gelatin in warm water and stir in). Spread over cooled lemon layer. Chill.
4. Whip cream with powdered sugar until soft peaks form. Spread on top of raspberry layer.
5. Chill pie for at least 3 hours or overnight.
6. Garnish with fresh berries or lemon zest before serving.
Notes
Use fresh lemons for best flavor.
Gelatin helps the raspberry layer hold shape for cleaner slicing.
Store covered in the fridge up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layered
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg