Let me tell you about my absolute favorite dessert: the lemon raspberry layered pie! This pie is a delightful marriage of tart lemon and sweet raspberries that just makes my taste buds dance. I can still remember the first time I made it for a summer barbecue; everyone was raving about how refreshing it was! The crisp crust holds a creamy lemon filling that pairs perfectly with the juicy raspberries on top. It’s like a slice of sunshine on a plate! Trust me, once you try this lemon raspberry layered pie, you’ll be hooked. It’s the kind of dessert that brightens up any gathering and leaves everyone asking for seconds. So, let’s dive into how you can whip up this delicious treat at home!
Ingredients List
- 1 pre-made pie crust: This saves you time and effort, so you can focus on the delicious filling!
- 1 cup fresh raspberries: These juicy little gems add a burst of sweetness and color.
- 1 cup lemon juice: Freshly squeezed for the best flavor—trust me, it makes all the difference!
- 1 cup sugar: This balances the tartness of the lemon and complements the raspberries perfectly.
- 3 large eggs: They help create that creamy, rich texture in the filling.
- 1/4 cup cornstarch: This acts as a thickening agent for that luscious filling.
- 1/4 teaspoon salt: Just a pinch to enhance all those vibrant flavors.
- 1 tablespoon lemon zest: Adds an extra zing of lemony goodness!
- 1 cup heavy cream: For whipping into a fluffy topping that’s irresistible.
- 2 tablespoons powdered sugar: Sweetens the whipped cream just right for a perfect finish.
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This way, your pie will bake evenly and perfectly!
- Grab your pre-made pie crust and fit it into a pie dish. Pop it in the oven for about 10 minutes, just until it’s lightly golden. This step ensures a crisp crust that won’t get soggy later.
- While that’s baking, let’s whip up the filling! In a mixing bowl, combine 1 cup of freshly squeezed lemon juice, 1 cup of sugar, 3 large eggs, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisk everything together until it’s smooth—no lumps allowed!
- Once your crust is ready, pour the lemon mixture into it and return it to the oven. Bake for 25-30 minutes. You’ll know it’s done when the filling is set but still has a slight jiggle in the center.
- After baking, let your pie cool completely at room temperature. This is super important—don’t rush it! Once cooled, layer those beautiful fresh raspberries over the top.
- Now, it’s time for the whipped cream! In a bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Gently spread this creamy cloud over the raspberries.
- Finally, chill the pie in the fridge for at least 2 hours before serving. This helps all those flavors meld together beautifully!
Why You’ll Love This Recipe
- Refreshing flavor: The combination of tart lemon and sweet raspberries creates a light and invigorating dessert that’s perfect for warm weather.
- Easy to make: With a pre-made crust and straightforward steps, this pie is a breeze to whip up even if you’re short on time!
- Impressive presentation: The vibrant layers of lemon filling and fresh raspberries make for a stunning dessert that’ll wow your guests.
- Perfect for gatherings: Whether it’s a summer barbecue, picnic, or holiday dinner, this pie is sure to be a hit with everyone.
- Delicious balance of flavors: The sweetness from the raspberries perfectly complements the zingy lemon, creating a harmonious taste in every bite.
Tips for Success
To ensure your lemon raspberry layered pie turns out perfectly, here are some of my favorite tips! First, always use fresh lemons for that zesty flavor—bottled lemon juice just doesn’t compare. If you want to cut down on sugar, feel free to substitute with honey or a sugar alternative, but keep in mind that it may alter the texture slightly.
Another tip: when whipping the cream, make sure your bowl and beaters are cold. This helps achieve those fluffy soft peaks faster! If you’re short on time, you can use store-bought whipped cream instead—just make sure it’s a good quality brand for the best taste. And don’t forget, chilling the pie is crucial for the flavors to meld beautifully, so be patient! Trust me, it’s worth the wait!
Variations
If you’re feeling a bit adventurous, there are plenty of fun ways to switch up this lemon raspberry layered pie! For a berry medley, try swapping out the raspberries for blueberries or strawberries, or even mix all three for a colorful twist. You can also add a crumb topping by combining some crushed graham crackers with melted butter and cinnamon, then sprinkling it over the whipped cream for added texture.
Another idea is to infuse the lemon filling with different flavors like lavender or mint for a refreshing herbal note. And if you want to make it a little extra indulgent, drizzle some white chocolate over the top before serving. The possibilities are endless, so don’t hesitate to get creative and make this pie your own!
Storage & Reheating Instructions
After you’ve enjoyed a slice (or two) of your delicious lemon raspberry layered pie, you’ll want to store any leftovers properly to keep it fresh and tasty! Simply cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator. It should stay good for about 3-4 days, but trust me, it’s best enjoyed within the first couple of days while the flavors are at their peak!
If you happen to have some leftover whipped cream, store it separately in an airtight container in the fridge as well. It’ll keep for about 2 days. As for reheating, I recommend serving this pie chilled straight from the fridge, as it’s so refreshing that way! However, if you prefer it slightly warm, pop a slice in the microwave for just 10-15 seconds—but don’t go overboard, or you might lose that delightful texture. Enjoy every bite!
Nutritional Information
Keep in mind that the nutritional values for this lemon raspberry layered pie can vary based on the specific ingredients and brands you use. The information provided here is an estimate and not exact, so feel free to adjust based on your preferences and dietary needs!
FAQ Section
Can I use frozen raspberries instead of fresh?
Yes, you can absolutely use frozen raspberries! Just make sure to thaw and drain them well before layering on top of the pie to avoid excess moisture that might make the crust soggy.
What can I substitute for heavy cream in the whipped topping?
If you’re looking for a lighter option, you can use half-and-half or even coconut cream for a dairy-free version. Just keep in mind that the texture will be different, but it’ll still be delicious!
How do I serve the lemon raspberry layered pie?
This pie is best served chilled, straight from the fridge. For a lovely touch, you can garnish each slice with a fresh raspberry and a sprig of mint. It adds a nice pop of color!
Can I make this pie ahead of time?
Absolutely! This lemon raspberry layered pie is perfect for making a day in advance. Just be sure to store it covered in the refrigerator. The flavors will meld together beautifully overnight!
Can I use a different pie crust?
Sure! If you want to change things up, you can use a graham cracker crust, a shortbread crust, or even a gluten-free option. Each will bring its own unique flavor and texture to the pie!
For more delicious dessert recipes, check out this cheesecake recipe or this raspberry cheesecake!
Z nadrukami
Lemon Raspberry Layered Pie: 7 Reasons to Love It
- Całkowity Czas: 2 hours
- Ustępować: 8 servings 1x
- Dieta: Wegańskie
Opis
A refreshing lemon raspberry layered pie with a crisp crust and creamy filling.
Składniki
- 1 pre-made pie crust
- 1 cup fresh raspberries
- 1 cup lemon juice
- 1 cup sugar
- 3 large eggs
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instrukcje
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a pie dish and bake for 10 minutes.
- In a bowl, mix lemon juice, sugar, eggs, cornstarch, and salt.
- Pour the mixture into the baked crust.
- Bake for 25-30 minutes until set.
- Let it cool, then layer fresh raspberries on top.
- Whip cream with powdered sugar until soft peaks form.
- Spread whipped cream over raspberries.
- Chill the pie for at least 2 hours before serving.
Uwagi
- Use fresh lemons for best flavor.
- Ensure the pie is completely cooled before adding raspberries.
- Store leftovers in the refrigerator.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 40 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 300
- Cukier: 20g
- Sód: 150mg
- Kwasy: 15g
- Nasycony tłuszcz: 9g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 36g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 80mg
Słowa kluczowe: lemon raspberry layered pie
