Lemon Raspberry Pie

I still remember the first pie I ever made. It was blueberry, overly sweet, and the crust… well, let’s just say it had personality. But I was hooked. Since then, every pie has felt like a little personal challenge—a blend of chemistry and heart. This Lemon Raspberry Pie was born out of one of those baking moods where I wanted something light, but not boring. Something creamy, but with a bite. Something that could make a plain Tuesday feel a little more like a celebration.

It came together during one of those midweek slumps when you open the fridge, spot some fresh raspberries, and suddenly you’re mixing, whisking, layering—on instinct. Lemon curd added brightness, raspberries gave it soul, and a simple oat crust grounded it all. What started as a throw-it-together dessert quickly turned into a favorite.

This pie isn’t fancy for the sake of being fancy. It’s honest and vibrant, like a little reminder that good food doesn’t need to be complicated. It just needs to taste like something you want to remember.

If you’ve got a few berries on hand and a moment of quiet, this pie is a good way to fill it.

Short Description

Lemon Raspberry Pie features a golden oat-cinnamon crust, a tangy lemon curd filling, a smooth raspberry custard layer, and clouds of whipped cream. It’s a no-fuss, refreshing dessert perfect for any gathering.

Ingredients You’ll Need

For the Crust

• 2 cups quick-cooking oats
• ¼ cup all-purpose flour
• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar
• 2 pinches fine sea salt
• ½ cup unsalted butter – melted

For the Lemon Layer

• 3 large egg yolks
• 1 cup lemon curd
• 2 tablespoons fresh lemon juice

For the Raspberry Custard

• 350 grams frozen raspberries – thawed
• 1 cup fresh raspberries
• 1 can (14 oz) sweetened condensed milk

For the Whipped Topping

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

Tools & Equipment

• Food processor (or mixing bowl and whisk)
• 9-inch pie or tart pan
• Mixing bowls
• Electric mixer or whisk

How To Make Lemon Raspberry Pie

Step 1: Make the crust
Preheat oven to 350 °F. Combine oats, flour, cinnamon, sugar, and salt in a food processor. Pulse until crumbly. With the machine running, slowly pour in melted butter until the mixture starts to clump. Press into your pie pan and bake for 12–15 minutes until golden. Cool completely.

Step 2: Prepare lemon layer
Whisk egg yolks, lemon curd, and fresh lemon juice until smooth. Spread over the cooled crust. Bake 8–10 minutes until just set. Cool to room temp.

Step 3: Layer raspberry custard
Mix thawed frozen raspberries, fresh raspberries, and condensed milk until well combined. Spread gently over the lemon layer. Chill the pie for at least 2 hours, or overnight for best results.

Step 4: Finish with whipped topping
Beat cream with vanilla until soft peaks form. Spread or pipe on top of chilled pie. Garnish with extra fresh raspberries.

Step 5: Serve & enjoy
Slice to reveal the layers and serve chilled. It’s creamy, tangy, fruity—all in one bite.

Tips & Variations

Swap the oat crust for a graham cracker base if you’re short on oats or want something a little more classic. A little lemon zest in the whipped cream brings out even more citrus flavor.

Don’t skip the chill time—letting the pie rest helps everything set beautifully. And if you love texture, a few crushed freeze-dried raspberries sprinkled on top add a nice crunch.

Serving and Pairing Suggestions

Serve chilled with a tall glass of iced tea, sparkling lemonade, or a light dessert wine. For parties, slice and plate with a drizzle of raspberry syrup. Perfect for spring brunches, summer barbecues, or any afternoon that needs a sunny pick-me-up.

Storing and Freezing Instructions

Store covered in the fridge for up to 4 days. To freeze, wrap pie tightly without whipped cream and freeze up to 2 months. Thaw overnight in the fridge and top with cream before serving.

Estimated Nutrition Info (per serving, serves 8)

Calories: 410 kcal | Protein: 6 g | Carbs: 45 g | Fats: 22 g

Frequently Asked Questions (FAQs)

1. Can I use fresh raspberries only?
Yes! You can swap frozen for more fresh ones—just mash slightly to release juices.

2. My lemon layer didn’t set. What do I do?
Keep baking in 2-minute intervals until just set. It will firm up as it cools.

3. Can I skip the sweetened condensed milk?
You can try Greek yogurt or cream, but it will change the texture and sweetness.

4. Is this pie gluten-free?
Not as written. Use certified gluten-free oats and flour for a GF version.

5. Can I make it nut-free?
Yes—this pie is naturally nut-free unless you use a nut-based crust.

Conclusion

There’s a certain kind of magic in desserts that don’t demand perfection. This pie is one of them. Its layers may swirl, the crust may crumble, but it always tastes like sunshine met a summer berry patch. It doesn’t ask much—just a bit of your time and a few honest ingredients.

If you make this, I hope it becomes one of those quiet hits in your kitchen. The kind of recipe you remember not because it was flashy, but because it felt good to make and better to eat. Leave a comment, tag me @CookYourDishes, or just tell someone you love that you saved them the last slice.