This Zesty Lemon Raspberry Layered Pie is a Burst of Tangy Bliss โ A Delightful Symphony of Flavors!
ย Ingredients
โ For the Crust:
2 cups crushed graham crackers
ยฝ cup melted butter
ยผ cup sugar
โ For the Lemon Layer:
1 can (14 oz) sweetened condensed milk
ยฝ cup fresh lemon juice
1 tbsp lemon zest
2 egg yolks
โ For the Raspberry Layer:
1 ยฝ cups fresh raspberries
ยผ cup honey or sugar
1 tbsp cornstarch
2 tbsp water
โ For the Whipped Topping:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
ย Instructions
1: Preheat your oven to 350ยฐF (175ยฐC); mix the graham cracker crumbs, melted butter, and sugar, press into a pie dish, bake for 8-10 minutes until golden, then let cool completely.
2: Whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth, pour over the cooled crust, spread evenly, and chill in the fridge for 2-3 hours to set.
3: In a small saucepan, combine raspberries, honey (or sugar), cornstarch, and water; cook over medium heat for 5-7 minutes while stirring until thickened, cool, and pour evenly over the lemon layer.
4: Whisk the heavy cream, powdered sugar, and vanilla extract until stiff peaks form; spread the whipped cream over the raspberry layer, garnish with extra raspberries or lemon zest, then slice and enjoy the tangy-sweet bliss!
ย Preparation Time: Approximately 3-4 hours (including baking, chilling, and setting)
This Zesty Lemon Raspberry Layered Pie is a Burst of Tangy Bliss โ A Delightful Symphony of Flavors!
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