
Easy Lemon Raspberry Pie
Ahhhhh, this recipe for Easy Lemon Raspberry Pie is the perfect spring or summer dessert!
I guess it could be served anytime, as mine was made mid-winter hoping it would bring a little ray of sunshine at least to my kitchen and my soul.
Only simple dessert recipes are made around here, and this one even uses a store bought pie crust to deliver on the “easy” promise.
Most store bought crusts are 6 ounces, but it’s very important that you use a 9 ounce, 10 inch crust so all the filling fits.

How to make Easy Lemon Raspberry Pie
First put a pint of fresh raspberries (12 ounces) in a bowl, but save a few to garnish the top of the pie.
Add two tablespoons of sugar and let this sit for a few minutes, which will help break the raspberries down.

Then zest a lemon for about a tablespoon of lemon zest, and squeeze even more fresh lemons to get 3/4 cup of lemon juice.

Then add 6 egg yolks and 2 cans of sweetened condensed milk to a bowl with the lemon zest and juice.

Whisk the filling for at least a minute.
Then use a fork to smash the raspberries and gently stir them into the pie filling.

And pour the filling into the 9 ounce, 10 inch graham cracker pie crust.

Bake the pie in a 350 degree oven for 30 to 35 minutes.
Let it cool, then refrigerate for several hours before slicing and serving.

Add some whipped cream and fresh raspberries to top your Easy Lemon Raspberry Pie if desired 🙂
I used regular whipped topping, so if you use that serve right away because it will deflate as it sits.

A little slice of sunshine right here!
Sooo bright, fresh, and lemon-y 🙂

If you like Easy Lemon Raspberry Pie, you might also like these recipes…
Raspberry Lemon Cheesecake Roll Ups

Baked Lemonade Chicken Thighs

Air Fryer Nutella Churros

Cool Refreshing Summer Desserts



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Easy Lemon Raspberry Pie
Easy Lemon Raspberry Pie is a light and refreshing pie recipe that is super simple to make, a great spring or summer dessert recipe!
Ingredients
- 1 pint raspberries (12 ounces) save a few to garnish the top of the pie if desired
- 2 tablespoons sugar
- 2 14 ounce cans sweetened condensed milk
- 6 egg yolks
- 1 tablespoon lemon zest
- 3/4 cup fresh squeezed lemon juice about 6 lemons
- 1 9 ounce (10 inch) store bought graham cracker pie crust
- Optional: whipped cream
Instructions
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Put the raspberries in a small bowl with the sugar and stir until mixed, let this sit for a few minutes.
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Put the sweetened condensed milk, egg yolks, lemon zest, and lemon juice in a bowl. Whisk until combined very well, at least a minute.
-
Mash the raspberries with a fork until slightly broken apart. Gently stir them into the pie filling, leaving some raspberry swirls.
-
Pour the pie filling into the pie crust. Bake in a 350 degree oven for 30 to 35 minutes. Let it cool and refrigerate for a few hours before serving with whipped cream and more raspberries if desired.
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