Lemon Cream Pie with Fresh Raspberries

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Lemon Cream Pie topped with fresh raspberries is the perfect summer treat! It may just be the zingiest, lemoniest pie ever, SO GOOD!

Happy 4th of July, friends, I made a lemon cream pie for this blessed holiday. I was going to post these sugar cookie bars today instead of on Wednesday, but thought I should post them early….for some reason. So, today I have a pie.

I think pie is a pretty American thing; more specifically apple pie. Or even blueberry pie. However, cooked fruit in a pie is totally not my favorite thing in the world.  So, I made a lemon pie with copious amounts of cream.

Nothing says happy birthday America quite like a pie that is red, white and…….yellow?!

Sure, that works. 

If you know me at all, you know I’m somewhat of a lemon freak. Also, whipped cream is MY LIFE. Therefore, this pie is right up my alley and should be right up yours. There are only 4 ingredients in the filling and overall it’s a pretty easy dessert to make. It looks a little on the fancy side because I topped the whole thing with lots of fresh raspberries, but I assure you it’s one of the easiest sweet treats in the world.

Here’s how to make it:

Start by rolling out some pie dough and form it into a pie plate. This is a good recipe. So is this.

Prick a few holes into it and set aside. 

For the filling, stir some sweetened condensed milk together with egg yolks, lemon juice, and lemon zest. After you mix it a few minutes, the filling should thicken.

Pour it into your prepared pie shell and bake until the edges are golden brown and the lemon filling is set. Cool completely and then add your cream.

Like so! You can either eat it just like this or add on some fresh raspberries.

Either way, this is probably one of my favorite pies. It’s sweet, tangy, creamy, buttery and so fresh. It’s the most perfect treat for summer, if I do say so myself.

Anyways, go ahead and give this a whirl today {or tomorrow} and enjoy! Happy 4th!

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5 from 3 votes

Lemon Cream Pie with Fresh Raspberries

Lemon Cream Pie topped with fresh raspberries is the perfect summer treat! It may just be the zingiest, lemoniest pie ever, SO GOOD!

servings 8 slices

Prep Time 6 hrs

Cook Time 25 mins

Total Time 6 hrs 25 mins

Ingredients

• ▢ 1 9 inch unbaked pie shell
• ▢ 1 can sweetened condensed milk
• ▢ 3 egg yolks
• ▢ 2 tablespoons fresh lemon zest
• ▢ 1/2 cup fresh lemon juice
• ▢ 1 cup heavy cream
• ▢ 1 teaspoon vanilla
• ▢ 3 tablespoons powdered sugar
• ▢ 2 cups fresh raspberries

US Customary - Metric

Instructions

• Preheat oven to 350 degrees.
• Using a fork, poke holes into the pie shell and set aside. In a small bowl, stir sweetened condensed milk together with egg yolks, lemon zest, and lemon juice. Pour into prepared pie shell. Bake 25 minutes or until crust is golden brown and filling has set. Remove from oven and cool completely. Cover with plastic wrap and chill 2-3 hours to overnight. 
• Whip cream together with vanilla and powdered sugar until stiff peaks form. Spread over top of the pie and top with fresh raspberries. Chill until ready to serve.

Nutrition

Calories: 413kcal | Carbohydrates: 46g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 130mg | Sodium: 164mg | Potassium: 294mg | Fiber: 2g | Sugar: 31g | Vitamin A: 675IU | Vitamin C: 17.2mg | Calcium: 182mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Lemon Cream Pie

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