Lemon Raspberry Layered Pie

You know that dessert that shuts down conversation because everyone’s too busy eating? This is that pie. Bright, tart lemon meets juicy raspberries in creamy layers that look fancy but take weeknight energy to pull off.

It’s cold, it’s glossy, it slices clean, and it tastes like sunshine flexing. Make it once and your friends will “just happen to be nearby” every weekend. And yes, it’s as photogenic as your feed wants it to be.

What Makes This Recipe So Good

It’s a layered dessert with texture and contrast, which means your brain and taste buds get a double high-five.

The snappy, buttery crust anchors a silky lemon layer topped by a lush raspberry layer, so every bite hits sweet, tart, creamy, and crisp. It chills firm for reliable slices—no slumps, no drama. And the method?

Surprisingly straightforward with pantry-friendly ingredients.

Also, the flavors are bold without being cloying. Lemon brings the brightness; raspberries bring the tang and color. Add a whisper of vanilla and a kiss of butter, and you’ve got bakery-level payoff at home.

It’s the kind of dessert that makes you look like you know things.

Shopping List – Ingredients

• Crust:
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of fine sea salt
• Lemon Layer:
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 1 cup water
  • 3 large egg yolks
  • 3/4 cup freshly squeezed lemon juice (about 4–5 lemons)
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
• Raspberry Layer:
  • 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon unflavored gelatin (optional, for a firmer slice)
  • 2 tablespoons cold water (for blooming gelatin, if using)
• Topping:
  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh raspberries and lemon zest for garnish (optional)

How to Make It – Instructions

1. Prep the pan. Lightly grease a 9-inch pie dish. For cleaner slices, line the bottom with a round of parchment.
2. Make the crust. Stir graham crumbs, sugar, and salt. Add melted butter and mix until it feels like wet sand.

   Press firmly into the bottom and up the sides of the pan. Bake at 350°F (175°C) for 8–10 minutes until golden. Cool completely.

3. Cook the lemon layer. In a saucepan, whisk sugar, cornstarch, and salt.

   Whisk in water until smooth. In a separate bowl, whisk egg yolks with lemon juice and zest. Bring the saucepan mixture to a gentle simmer, whisking until thick and translucent.

4. Temper and finish. Slowly whisk a ladle of the hot mixture into the yolks, then pour the yolk mixture back into the pan, whisking constantly.

   Cook 1–2 minutes more until glossy and thick. Off heat, whisk in butter and vanilla.

5. Set the lemon layer. Pour into the cooled crust and smooth the top. Chill 20–30 minutes, uncovered, until the surface is slightly set.

   You want it stable enough to hold the raspberry layer.

6. Make raspberry sauce. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring, until juicy and bubbling, 4–6 minutes. Mash lightly.

   Stir in cornstarch slurry and cook 1–2 minutes until thickened and shiny.

7. Optional gelatin boost. For a firmer top, bloom gelatin in 2 tablespoons cold water for 5 minutes. Off heat, stir the bloomed gelatin into the hot raspberry mixture until dissolved.
8. Strain (optional). For a seedless finish, press the raspberry mixture through a fine-mesh sieve. If you like seeds, skip this and call it rustic.
9. Layer it up. Let the raspberry mixture cool 5–8 minutes until just warm, then gently spoon over the lemon layer.

   Smooth carefully. Chill at least 4 hours (overnight = chef’s kiss).

10. Whip the topping. Beat cold cream, powdered sugar, and vanilla to soft peaks. Dollop or pipe over the chilled pie.

    Garnish with fresh raspberries and lemon zest.

11. Slice smart. Warm a sharp knife under hot water, wipe dry, and cut clean slices. Repeat between cuts because you’re classy like that.

How to Store

Cover the pie loosely with foil or a pie dome and refrigerate for up to 4 days. The crust stays crisp if you assembled it on a well-baked base.

For longer storage, freeze slices (without whipped cream) on a sheet tray, then wrap and keep up to 1 month. Thaw in the fridge and add whipped cream fresh.

FYI: high-humidity fridges can soften graham crusts. A strip of paper towel under the dome helps absorb condensation and keep the top photogenic.

Benefits of This Recipe

• High visual impact, low stress: Layers look fancy but the steps are simple and forgiving.
• Make-ahead friendly: Chills to perfection, so your future self gets the glory with no last-minute chaos.
• Balanced flavor: Tart lemon + bright raspberry = not too sweet.

  Great after heavier meals.

• Flexible components: Use fresh or frozen raspberries, seedless or not, gelatin or no gelatin—your call.
• Dependable slices: Firm layers mean clean cuts and zero pie slump. Your knife will thank you.

Avoid These Mistakes

• Skipping the crust bake: Unbaked crumb crusts go soggy fast. A short bake locks in structure.
• Piling hot raspberry onto hot lemon: Heat meets heat equals swirl city.

  Slightly set lemon + warm-not-hot raspberry gives sharp layers.

• Undercooking the starch: If the lemon or raspberry layer isn’t cooked until glossy and thick, it won’t set. Patience beats puddles.
• Using bottled lemon juice: Fresh juice and zest are non-negotiable for brightness. Bottled tastes flat, IMO.
• Overwhipping the cream: Stop at soft to medium peaks.

  Grainy whipped cream is a sad time.

Mix It Up

• Shortbread crust: Swap graham crumbs for crushed shortbread cookies for a buttery upgrade.
• Blackberry twist: Use blackberries instead of raspberries, add a pinch of cinnamon for depth.
• Coconut lemon: Stir 1/2 cup toasted coconut into the crust and add a splash of coconut extract to the lemon layer.
• Meyer lemon luxe: Use Meyer lemons for a mellow, floral vibe. Reduce sugar in the lemon layer by 2 tablespoons.
• Mascarpone cloud: Fold 1/4 cup mascarpone into the whipped cream for a richer topping.
• No-gelatin route: Skip gelatin; just cook the raspberry layer a touch thicker and chill overnight.

FAQ

Can I make this pie a day ahead?

Absolutely. It actually improves with an overnight chill since the layers firm and the flavors meld.

Add the whipped cream right before serving for the best texture.

What if I only have frozen raspberries?

Go for it. Don’t thaw; just cook them straight from frozen and add 1–2 extra minutes to reduce excess liquid. The color will be wild in the best way.

How do I keep the crust from crumbling?

Use enough butter, pack it firmly, and bake it until lightly golden.

Press a measuring cup along the bottom and sides to compress evenly—this step is clutch for structural integrity.

Is there a dairy-free option?

Yes. Use plant-based butter for the crust and lemon layer, and top with coconut whipped cream. The lemon and raspberry layers are naturally dairy-light, so the swap is minimal.

Can I reduce the sugar?

Within reason.

Drop 2–3 tablespoons from the lemon layer and 1–2 tablespoons from the raspberry layer. Keep enough sugar to balance tartness and help the structure set.

My layers mixed. What now?

Chill the whole pie to firm it, then add a thin extra layer of raspberry on top as a cover-up.

It’ll still taste great, and honestly, marbled pies are a vibe.

Do I need the gelatin?

Nope, it’s optional. It just gives the raspberry layer a cleaner slice. If you skip it, ensure the cornstarch thickens fully and allow a longer chill.

The Bottom Line

This Lemon Raspberry Layered Pie is the dessert equivalent of a mic drop: bright, bold, and ridiculously good-looking.

With a crisp crust, silky lemon, and jewel-toned raspberry, it’s engineered for both taste and presentation. Make it ahead, slice like a pro, and watch it vanish faster than your phone battery at 1%. Dessert crate unlocked.