Description
A delightful dessert featuring a zesty lemon filling and a sweet raspberry layer, perfect for any occasion.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 egg yolks
- 1 1/2 cups fresh raspberries
- 1/4 cup honey or sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the crushed graham crackers, melted butter, and sugar in a large mixing bowl.
- Press the mixture firmly into the bottom of a pie dish.
- Bake the crust for 8 to 10 minutes until slightly golden.
- Cool the crust completely.
- Whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks in a separate bowl.
- Pour the lemon mixture over the cooled crust and bake for 12 to 15 minutes.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Combine raspberries, honey (or sugar), cornstarch, and water in a saucepan over medium heat.
- Cook the berry mixture, stirring continuously until thickened.
- Cool the raspberry sauce.
- Spread the cooled raspberry layer over the lemon filling.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the raspberry layer and garnish as desired.
- Chill the assembled pie for at least another hour before serving.
Notes
For best results, make sure ingredients are at room temperature. Consider making the crust and lemon filling a day ahead.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg