Description
Experience the refreshing contrast of tangy lemon filling and sweet raspberries in this delightful Lemon Raspberry Layered Pie. Set atop a buttery graham cracker crust, each slice offers a burst of vibrant flavor that’s perfect for summer gatherings or as a light dessert year-round. Easy to make and visually stunning, this pie will impress your guests and become a cherished addition to your recipe collection.
Ingredients
Scale
- 1 pre-made graham cracker crust (9-inch)
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together granulated sugar, eggs, and lemon juice until smooth.
- Pour the mixture into the graham cracker crust.
- Bake for 25-30 minutes until set around the edges and slightly jiggly in the center.
- Allow cooling before gently layering fresh raspberries on top.
- Refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg