By special request (Hi Jen!), it’s my ever-popular, creamy, sweet, tart no-longer-secret recipe for Lemon Raspberry Pie.
Of course, when I wanted to take a picture of it that happened to be the time I forgot about it and the edges got a little brown…do as I say, not as I do, as they say.
This is a delicious, easy, refreshing dessert for those who love tangy lemon and raspberries, which is most people I’ve ever met. This recipe allowed me to learn something new about my husband, who eats pretty much anything quite happily, but who, after eating this, said, “Wow, you can make that again. Lemon is my favorite flavour.”
Me: “LEMON is your favourite thing?? You’ve never mentioned lemon in all the 12 years I’ve known you! Bacon and ice cream – regularly mentioned. Even roasted ASPARAGUS has been mentioned more often than lemon.”
We need to work on our food communication it seems.
I often make it in a pie plate because I like wedges (not wedgies, mind you), but you can also make it in a 8×8″ or 9×9″ square pan.
See? Still so good.
I’ve written the recipe with the standard graham crust but included the option of crushed cornflakes, since it was actually my favourite that way since the crunchier crust stands up nicely to the soft, gooey lemon. Half graham crumbs and half crushed cornflakes is also fabulous if you suddenly realize you don’t have enough graham crumbs.
I’ve also made it with Oreo crumbs instead (can you tell I don’t check my ingredient stock before I start things?) and it was not as good that way. The chocolate takes away from the freshness. Mark this date. I just admitted that chocolate did not improve something.
Something this good needs no improvement :)
- CRUST:
- 1 ½ cups graham crumbs OR finely crushed cornflakes (or a combination of the two)
- 6 tbsp butter, melted
- ¼ cup sugar
- Zest of 1 whole lemon
- FILLING:
- 2 egg yolks
- 1 can fat free sweetened condensed milk (14 oz)
- ½ cup fresh lemon juice, strained
- 1 tsp lemon zest
- 6 oz (approx 1 cup) fresh or frozen raspberries
- Preheat oven to 350 degrees F. Spray a 9" pie plate, 8" baking dish, or 9" baking dish with cooking spray. Set aside.
- In a medium bowl, combine graham crumbs, melted butter, sugar, and lemon zest. Stir until graham crumbs are moist. Press crumbs into prepared pan, pressing the crust slightly up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool while you make the filling.
- For filling: whisk egg yolks and sweetened condensed milk until well mixed. Whisk in lemon juice and zest. Stir until mixture begins to thicken slightly. Gently fold in the raspberries, folding carefully if you don’t want it all to become pink. Pour filling evenly over the crust and bake for 15 minutes, or until just set.
- Cool to room temperature, then chill for at least 1 hour before serving. Store leftovers in the fridge for up to 5 days.
Adapted from Two Peas and Their Pod.
Yah! THE recipe is here! Can’t wait to make it. Just in time for spring-ter too! :) Thanks Anna!
I guess the extra r is because I really like them. Oops. :-)
Looks raspberrries!
Sorry Anna, but cornflakes don’t make it gluten free unless you specifically buy gluten free cornflakes. Regular cornflakes contain barley malt which is a no-no for people who can’t eat gluten. You know what is really good…your frozen raspberry cheesecake with no crust…delicious and gluten free. Maybe you can make that one next time :)
Good to know…would it be considered wheat free though? Since wheat was actually the issue…
Where did you get the fresh Raspberries this time of year?
Safeway…but I have made it with frozen ones too, it just gets a little pinker since they bleed into the yellow a bit, but it tastes just as good :)