Description
A delicious lemon raspberry pie with a creamy filling and fresh raspberries.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup fresh raspberries
- 1 cup lemon juice
- 1 cup sugar
- 1/2 cup water
- 3 tablespoons cornstarch
- 4 large eggs
- 1 tablespoon lemon zest
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine lemon juice, sugar, water, and cornstarch. Stir until smooth.
- Cook over medium heat until thickened, stirring constantly.
- Remove from heat and let cool slightly.
- Whisk in eggs and lemon zest until well combined.
- Pour filling into the pie crust.
- Bake for 25-30 minutes or until set.
- Let it cool completely, then layer with fresh raspberries.
- Top with whipped cream before serving.
Notes
- For best results, use fresh raspberries.
- Cool the pie completely before serving for a better texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg