I’ve always had a soft spot for desserts that strike the perfect balance between sweet and tangy, and this Lemon Raspberry Pie does exactly that. The tartness of fresh raspberries swirled with the zesty brightness of lemon custard makes each bite a refreshing delight. When I first made this pie, I was amazed by how beautifully the layers set, with a smooth, creamy texture that melts in your mouth. It quickly became a favorite at gatherings—every slice disappears in minutes.

What I love most is how this pie feels like sunshine on a plate. The vibrant raspberry layer on top gives it a show-stopping appearance, while the creamy lemon filling offers a soothing contrast. With a buttery graham cracker crust holding everything together, it’s both elegant and comforting. Whether you’re looking for a spring dessert or simply want to brighten your day, this Lemon Raspberry Pie is one you’ll want to make again and again.

Why You’ll Love This Lemon Raspberry Pie

This pie isn’t just pretty—it’s packed with flavor and texture that make it unforgettable. You’ll love it because:

The flavor is bright and fresh, making it perfect for spring and summer.
It has a no-fail creamy filling that’s rich but not too heavy.
The raspberry topping adds a gorgeous pop of color and a burst of berry flavor.
It’s perfect for parties or family dinners, and it looks like it came from a bakery.
The crust is buttery and crisp, offering a perfect base for the creamy filling.

Whether you’re a pie lover or someone who usually skips dessert, this one will win you over.

What Kind of Crust Should I Use for Lemon Raspberry Pie?

The crust plays a vital role in holding up the creamy layers of this Lemon Raspberry Pie, and while a traditional pie crust can work, I highly recommend going with a graham cracker crust. Its slight crunch and warm, buttery flavor create the perfect contrast to the smooth, cool filling.

If you’re looking for something different, a biscoff cookie crust or vanilla wafer crust would also work beautifully—adding a caramelized or extra sweet note that pairs well with the lemon and raspberry layers. Just make sure the crust is baked until firm, so it holds up when sliced.

Options for Substitutions

One of the best parts of making this pie is how versatile it can be with a few simple swaps:

No fresh raspberries? Use frozen raspberries, just thaw and drain before using so the topping doesn’t get watery.
Need it dairy-free? Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative for the filling.
Prefer a different berry? Strawberries or blackberries work as a substitute for raspberries. You’ll get a slightly different color and flavor, but still delicious.
Don’t like graham cracker crusts? Try a shortbread or digestive biscuit crust for a more cookie-like base.
Want it less sweet? Cut down the sugar in the lemon filling or use a natural sweetener like honey or maple syrup (adjust to taste).

These small changes can help tailor the pie to dietary needs or personal preferences without sacrificing its signature charm.

Ingredients for This Lemon Raspberry Pie

Every layer of this pie is carefully crafted with simple ingredients that come together to create a beautifully balanced dessert. Here’s what you’ll need and why each element matters:

Graham Cracker Crumbs
These form the base of the crust, offering a buttery crunch that complements the creamy filling and juicy raspberry layer.
Melted Butter
Acts as the binding agent for the crust, helping it set firmly after baking.
Granulated Sugar
A touch of sweetness in both the crust and the lemon filling enhances flavor without overwhelming the natural tartness.
Cream Cheese
Softened cream cheese provides structure and creaminess to the filling, turning it into a luscious custard-like base.
Heavy Cream
Whipped into the filling, it adds richness and helps the texture stay smooth and silky.
Lemons (Juice and Zest)
The star ingredient for the lemon layer, lending both bright acidity and fragrant citrus aroma.
Sweetened Condensed Milk
A creamy, sweet component that thickens the lemon layer and adds a caramel-like undertone.
Fresh or Frozen Raspberries
These create the vivid, fruity topping that contrasts the lemon layer beautifully. They’re also used to make a quick raspberry sauce.
Cornstarch
Thickens the raspberry topping so it sets nicely and doesn’t run.
Powdered Sugar
Lightly dusted over the top just before serving, it adds elegance and a soft sweetness.
Vanilla Extract
A subtle touch in the filling that rounds out the flavors.

These ingredients might be humble, but together they create a pie that tastes anything but ordinary.

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and a tablespoon of sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture into the bottom and sides of a pie pan, packing it tightly with the back of a spoon or a flat-bottomed cup. Bake the crust for 8–10 minutes until golden and firm. Let it cool completely.

Step 2: Make the Lemon Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the sweetened condensed milk, lemon juice, lemon zest, and a splash of vanilla extract. Continue beating until everything is fully combined and silky. Fold in lightly whipped heavy cream to make the filling airy. Pour this lemon mixture into the cooled crust and spread evenly. Refrigerate for at least 4 hours to set.

Step 3: Prepare the Raspberry Topping

In a saucepan over medium heat, combine raspberries, a bit of sugar, and a touch of water. Let the berries break down, stirring occasionally. Once they’re soft and bubbling, stir in a cornstarch slurry (cornstarch mixed with cold water) to thicken the mixture. Cook for another 2–3 minutes until the sauce is glossy and coats the back of a spoon. Remove from heat and let cool to room temperature.

Step 4: Assemble the Pie

Once the lemon layer is firm, gently spoon the cooled raspberry topping over the lemon filling. Use a spatula or the back of a spoon to spread it evenly, leaving a little border if you’d like a layered look. Chill the pie again for at least 1 hour so the topping sets.

Step 5: Decorate and Serve

Before serving, pipe or dollop whipped cream around the edges if desired, and dust the entire pie with powdered sugar for a bakery-style finish. Use a sharp knife dipped in warm water to get clean slices.

How Long to Cook the Lemon Raspberry Pie

The beauty of this pie lies in its minimal baking and ample chilling. Here’s the timing breakdown:

Crust Bake Time: 8–10 minutes at 350°F (175°C), just to set the graham cracker crust.
Lemon Layer Chill Time: At least 4 hours in the fridge to firm up completely.
Raspberry Topping Chill Time: An additional hour after topping the lemon layer to ensure it holds its shape.

So while there’s only a short time spent in the oven, patience is key with refrigeration. You’ll want to prepare this pie in advance—ideally the night before—for the best consistency when slicing.

Tips for Perfect Lemon Raspberry Pie

Getting this pie just right doesn’t take a lot of effort, but these tips can elevate it from good to exceptional:

Pack the crust tightly to avoid crumbling when you slice into it.
Use fresh lemon juice and zest—bottled juice doesn’t offer the same vibrant flavor.
Make sure the cream cheese is at room temperature so it blends smoothly without lumps.
Whip the heavy cream just until soft peaks form, then gently fold it into the filling for a light, airy texture.
Strain the raspberry topping if you want a smooth layer with no seeds.
Chill thoroughly between each layer to ensure clean separation and stable texture.
Slice with a warm knife (dip in hot water and wipe between cuts) for professional-looking servings.
Add whipped cream just before serving so it stays fluffy and fresh.

With these tips, you’ll have a pie that’s not only stunning to look at but also flawlessly textured and full of flavor.

Watch Out for These Mistakes While Cooking

Even a relatively easy pie like this one has a few potential pitfalls. Keep these common mistakes in mind to guarantee pie perfection:

Underbaking the crust: If you don’t bake it long enough, the crust can turn soggy under the filling. Make sure it’s golden and firm before cooling.
Using cold cream cheese: This can cause a lumpy filling. Always let it soften at room temperature.
Overmixing the filling: You want it smooth but not whipped to the point of being airy. Overmixing can lead to a loose texture that doesn’t set properly.
Skipping the chilling time: This pie needs proper time to set or it will collapse when sliced. Plan ahead and be patient.
Adding hot raspberry topping: Always let the topping cool before layering it over the lemon filling, or the layers will melt into each other.
Not using fresh lemon zest: The zest gives an irreplaceable citrus aroma. Bottled lemon juice won’t deliver the same brightness.
Forgetting to taste the raspberry topping: Sometimes berries can be extra tart, and you might want a pinch more sugar.
Slicing too soon: If you cut the pie before it’s fully chilled, the filling may ooze out. Waiting ensures neat, beautiful slices.

Keeping an eye on these areas can really make a difference between an average pie and one that feels bakery-perfect.

What to Serve With Lemon Raspberry Pie?

Pairing this pie with the right extras can make your dessert spread even more delightful. Here are my top recommendations:

Whipped Cream

A generous cloud of whipped cream is a classic topping that adds richness without overpowering the citrusy tartness.

Fresh Berries

Scatter a handful of fresh raspberries, blueberries, or blackberries around the pie for a vibrant, colorful presentation.

Lemon Sorbet

A small scoop of lemon sorbet alongside a slice amplifies the bright, zesty notes.

Vanilla Ice Cream

Smooth and creamy vanilla ice cream contrasts beautifully with the tart pie flavors.

Mint Leaves

A sprinkle of fresh mint leaves adds a fragrant pop of green and a refreshing touch.

White Chocolate Shavings

Lightly shaving white chocolate over the top offers a subtle sweetness and an elegant look.

Berry Coulis

Drizzling a berry coulis on the plate under the pie slice creates a restaurant-style presentation and a flavor boost.

Sparkling Wine

Serve with a chilled glass of sparkling wine or champagne—perfect for making any gathering feel extra special.

Storage Instructions

One of the best things about Lemon Raspberry Pie is how beautifully it holds up when stored properly. Here’s how to keep it fresh:

Refrigeration: Always store the pie in the refrigerator. Cover it loosely with plastic wrap or foil to prevent it from absorbing any fridge odors. It will stay fresh for up to 4–5 days.
Freezing: If you want to make it ahead or save leftovers for later, this pie freezes surprisingly well! Freeze the pie uncovered for about 1 hour until firm, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 1 month. To serve, thaw it overnight in the fridge.
Avoiding moisture: When covering the pie, make sure not to press down too tightly, as condensation can form and ruin the smooth surface.
Decorate later: If you’re freezing or storing for more than a day, add any whipped cream decorations right before serving to maintain their texture.

Proper storage means you can enjoy a slice whenever you crave that burst of lemony, raspberry goodness!

Estimated Nutrition

Here’s a general breakdown per slice (assuming the pie is divided into 10 slices):

Calories: ~340
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 60mg
Sodium: 200mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 27g
Protein: 5g

Keep in mind that nutritional values can vary slightly depending on specific brands of ingredients used and any substitutions made. But overall, this pie offers a satisfying treat that feels indulgent without being overly heavy.

Frequently Asked Questions

How far in advance can I make Lemon Raspberry Pie?

You can make this pie up to 2 days in advance! In fact, the flavor and texture improve slightly as it chills. Just keep it covered in the fridge until you’re ready to serve.

Can I use bottled lemon juice instead of fresh?

While you can use bottled lemon juice in a pinch, I highly recommend using fresh lemons. The zest and fresh juice bring a brightness that bottled juice just can’t replicate.

How do I prevent the raspberry topping from bleeding into the lemon layer?

Let the raspberry topping cool completely before spooning it over the lemon filling. Also, ensure the lemon layer is fully set before adding the raspberry.

Is it possible to make this pie gluten-free?

Absolutely! Simply use gluten-free graham crackers for the crust. Everything else in the recipe is naturally gluten-free.

Can I substitute other fruits for the raspberry topping?

Yes! Strawberries, blueberries, or blackberries work beautifully. Just adjust the sweetness depending on the fruit’s natural tartness.

How do I know when the lemon filling is set?

The lemon filling should be firm to the touch and not jiggle when you gently shake the pie. Typically, this takes about 4 hours in the fridge.

Why is my crust crumbly and falling apart?

Most often, it’s due to not enough butter or not pressing the crumbs firmly enough into the pan. Next time, make sure the mixture feels like wet sand and is tightly packed before baking.

Can I make this pie without cream cheese?

You could substitute with mascarpone or even a full-fat Greek yogurt for a slightly different texture and tang. Just note the consistency may vary.

Conclusion

Lemon Raspberry Pie is a little slice of sunshine that brings together the vibrant tartness of lemons, the sweet pop of raspberries, and a comforting, buttery crust. It’s light, luscious, and visually stunning—perfect for spring celebrations, brunches, or simply treating yourself to something special. I absolutely love how it combines simple ingredients into a dessert that looks and tastes like pure joy. Whether you’re making it for a family gathering or just because you’re craving something sweet and tangy, this pie promises to impress and delight every single time.