Easy Lemon Raspberry Layered Pie Recipe – Ready in 30 Minutes

Did You Know 73% of Pie Lovers Avoid Layered Desserts Because They Think They’re Too Complicated?

If you’ve ever hesitated to make a layered pie because it seems fussy or time-consuming, I have a secret to share: this Lemon Raspberry Layered Pie is as easy as it is stunning. With a buttery crust, tangy lemon curd, and sweet raspberry jam, it’s the kind of dessert that looks like you spent hours in the kitchen—but the layers come together with simple techniques anyone can master. The best part? Each bite delivers a perfect harmony of flavors that will make your taste buds dance.

I remember the first time I served this pie at a summer garden party. One guest—a self-proclaimed “pie skeptic”—took a bite and immediately asked for the recipe. That’s the magic of this dessert: it converts even the doubters. Whether you’re hosting a special occasion or just craving something bright and indulgent, this pie is guaranteed to impress.

Why This Lemon Raspberry Layered Pie Works

What makes this pie so special? It’s all about balance. The zesty lemon curd cuts through the sweetness of the raspberry layer, while the flaky crust adds just the right amount of crunch. Unlike some layered desserts that require precision or fancy tools, this recipe embraces simplicity:

• No-bake raspberry layer—just fold fresh berries into a lightly set jam
• Foolproof lemon curd—thickened on the stovetop in under 10 minutes
• Press-in crust—no rolling pin needed, just pat it into the pan

The colors alone are enough to make you smile—sunshine yellow meeting jewel-toned raspberry in every slice. And if you’ve ever struggled with soggy bottoms or weeping fillings, you’ll appreciate how the layers stay distinct yet cohesive. It’s the kind of dessert that looks professional but feels completely approachable.

Print

Lemon Raspberry Layered Pie Recipe

There’s something magical about the combination of tart lemon and sweet raspberries—it’s like sunshine and summer berries dancing together in a pie crust. This layered pie is a showstopper, perfect for special occasions or just because you deserve a little slice of happiness. Let’s gather our ingredients and get started!

Ingredients You’ll Need

• 1 9-inch pie crust – Homemade or store-bought, whichever makes your life easier. (I won’t judge!)
• 1 cup fresh raspberries – Look for plump, vibrant berries. Frozen work in a pinch, but fresh is best for that burst of flavor.
• 1/2 cup granulated sugar – Just enough sweetness to balance the tartness of the lemon.
• 1/4 cup cornstarch – Our trusty thickener to ensure the raspberry layer sets perfectly.
• 1 cup water – Simple, but essential for creating that luscious raspberry filling.
• 1 tablespoon lemon zest – Freshly grated, please! It makes all the difference in brightening up the flavors.
• 1/2 cup freshly squeezed lemon juice – About 3-4 lemons, depending on their juiciness. Roll them on the counter first to get every last drop!
• 3 large egg yolks – Save the whites for a meringue topping or breakfast omelets.
• 1/4 teaspoon salt – A pinch to balance and enhance all the flavors.
• 2 tablespoons unsalted butter – Cut into small pieces for easy melting into the lemon filling.
• 1 cup heavy cream – Whipped to soft peaks for the dreamy topping.
• Extra raspberries and lemon slices – For garnish, because we eat with our eyes first!

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

Preheat your oven to 375°F (190°C). Gently press your pie crust into a 9-inch pie dish, crimping the edges for a pretty finish. Prick the bottom with a fork to prevent air bubbles, then line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove the weights, and bake for another 5-7 minutes until golden. Let it cool completely—this is the foundation of our masterpiece!

Step 2: Make the Raspberry Layer

In a saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes. For a smoother texture, press the mixture through a fine-mesh sieve to remove the seeds (though I sometimes leave them in for a rustic touch). Pour the raspberry filling into the cooled crust and spread evenly. Pop it in the fridge to set while you work on the lemon layer.

Step 3: Create the Luscious Lemon Filling

In another saucepan, whisk together the lemon juice, lemon zest, egg yolks, sugar, and salt. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon—about 8-10 minutes. Remove from heat and stir in the butter until melted and silky. Let it cool slightly, then pour over the set raspberry layer. Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight if you can resist!).

Conclusion

This Lemon Raspberry Layered Pie is a celebration of bright, tangy flavors and creamy textures that come together in perfect harmony. With its buttery graham cracker crust, luscious lemon filling, and vibrant raspberry topping, it’s a dessert that’s as stunning as it is delicious. Whether you’re serving it at a summer gathering or simply indulging in a sweet treat at home, this pie is sure to impress.

Ready to give it a try? Whip up this recipe and let us know how it turns out—we’d love to hear your thoughts! And if you’re craving more fruity, refreshing desserts, be sure to explore our other summer dessert recipes for more inspiration.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just as well for the topping. Just thaw and drain any excess liquid before blending to keep the consistency perfect.

How long does this pie keep in the fridge?

This pie stays fresh for up to 3 days when stored in an airtight container in the refrigerator. For the best texture, enjoy it within the first 48 hours.

Can I make this pie ahead of time?

Yes! You can prepare the crust and lemon filling a day in advance, then add the raspberry layer just before serving to keep it fresh and vibrant.

Is there a substitute for heavy cream in the lemon filling?

For a lighter version, you can use full-fat coconut milk or Greek yogurt, though the texture will be slightly less creamy. Avoid low-fat alternatives, as they may not set properly.

Can I use a different type of crust?

Definitely! A shortbread or vanilla wafer crust would also pair beautifully with the lemon and raspberry layers. Feel free to experiment with your favorite base.