Tangy Summer Fruit Dessert (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pre-made pie crust (store-bought or homemade)
02 -
1 cup fresh raspberries
03 -
1 cup granulated sugar
04 -
3 large eggs
05 -
1 cup fresh lemon juice (about 4-6 lemons)
06 -
2 tablespoons lemon zest
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¼ cup all-purpose flour
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½ teaspoon salt
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1 tablespoon butter (for greasing)
→ For Serving (Optional)
10 -
Whipped cream (for topping)
11 -
Fresh raspberries (for garnish)
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
If using a store-bought crust, place it in a 9-inch pie dish and crimp the edges. If making homemade, roll out the dough and fit it into the dish.
03 -
Prick the bottom with a fork to prevent bubbling. Cover with parchment paper and fill with pie weights. Bake for 10-15 minutes until slightly golden. Remove from the oven and set aside.
04 -
In a medium bowl, whisk together sugar and flour. Mix in the eggs, then add lemon juice and zest, stirring until well combined.
05 -
Gently fold in fresh raspberries, ensuring they are evenly distributed.
06 -
Pour the filling into the pre-baked pie crust, spreading it evenly.
07 -
Return to the oven and bake for an additional 30-35 minutes until the filling is set and slightly jiggles in the center.
08 -
Remove from the oven and allow to cool at room temperature for about 15-20 minutes.
09 -
For best results, place the pie in the refrigerator for at least 1 hour before serving.
10 -
Top with whipped cream and additional raspberries if desired.
# Notes:
01 -
This Lemon Raspberry Pie captures the essence of summer with its perfect balance of tart lemon and sweet raspberries.
02 -
For a more intense lemon flavor, you can increase the amount of lemon zest.
03 -
If fresh raspberries aren't available, you can use frozen raspberries that have been thawed and drained.
04 -
This pie can be stored covered in the refrigerator for up to 3 days.