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Lemon Raspberry Layered Pie

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A refreshing and tangy layered pie with a creamy lemon filling and sweet raspberry topping.

Ingredients

Scale

For the Crust:

  • 1 9-inch graham cracker crust
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tsp lemon zest
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 1/2 cups fresh raspberries
  • 2 tbsp raspberry jam

Instructions

1. Prepare the Crust:

  1. In a bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
  2. Pour the lemon mixture into the graham cracker crust and refrigerate for 30 minutes.
  3. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  4. Spread the whipped cream over the chilled lemon layer.
  5. In a small bowl, gently mash the raspberries with the jam and spoon over the whipped cream layer.
  6. Refrigerate for at least 4 hours before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/lemon-raspberry-layered-pie-3/