Lemon Raspberry Pie Recipe

A cinnamon oatmeal sucree crust, smooth, creamy raspberry custard filling (made in one bowl without tempering eggs), sharp lemon curd, and fluffy crushed raspberry whipped cream make a sweet, bright, and tart lemon raspberry pie. 

Oatmeal Crust – 2 cups quick cooking oat – 1/4 cup all purpose flour – 1/4 cup granulated sugar – 1/2 cup butter, unsalted – 1 tsp ground cinnamon Raspberry Custard – 3 large egg yolk – 1 can sweetened condensed milk 396g – 350 g frozen raspberrie – 2 tablespoons freshly squeezed lemon juice – pinch fine sea salt – 1 cup lemon curd Raspberry Whipped Cream – 1 cup heavy whipping cream 226g – 1 teasopon pure vanilla extract – 1 tablespoon granulated sugar – pinch fine sea salt – 1 cup fresh raspberries, crushed with a fork




Add all ingredients to a food processor and pulse until it clumps to make the crust. Press dough into the bottom and halfway up the sides of a 9- or 10-inch removable- 

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STEP  1 .

bottom round tart pan. Flatten it evenly with the measuring cup bottom. Freeze for 15 minutes. Heat the oven to 350 F. 

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Layer parchment paper over the crust and fill with dried beans or pie weights. Bake 25 minutes. Prepare the filling while baking.  

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Remove parchment and beans at 25 minutes and fork dock. Bake another 5 minutes. To make the filling: Thaw the berries, puree them with the lemon zest,  

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To remove seeds, press a fine mesh sieve into a large bowl and scrape the thicker part. Mix in remaining ingredients. Bake the par-baked shell 12 more minutes to set custard. 

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After pie is mostly cool (chill in fridge), bake lemon curd for 10 minutes. Cool the pie for an hour before continuing. Making crushed Raspberry Whipped Cream:  

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Do not overmix heavy cream, vanilla, and sugar in a food processor until thick. Fork-crush raspberries and add whipped cream. Put pie on top. Serve now or chill 24 hours.  

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See Also

Lemon Brownies Recipe