Description
The Lemon Raspberry Layered Pie is a delightful confluence of zesty lemon and sweet, juicy raspberries layered between a crunchy graham cracker crust and smooth cream cheese. It’s a fusion of flavors that celebrates the bright, refreshing tastes of summer. This dessert holds a special place in my heart as it reminds me of sunny afternoons spent berry picking with my family, converting our harvest into delectable treats.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup sugar
- For the Lemon Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup lemon curd
- 1/4 cup powdered sugar
- 1 tbsp lemon zest
- For the Raspberry Compote Layer:
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water
- For the Topping:
- Whipped cream
- Fresh raspberries for garnish
Instructions
- Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a pie dish and refrigerate for 30 minutes.
- First Lemon Cream Cheese Layer: Blend cream cheese, lemon curd, powdered sugar, and lemon zest until smooth. Spread half over the chilled crust.
- Raspberry Compote Layer: Cook raspberries, sugar, and water over medium heat until raspberries break down. Add cornstarch mixture, stir until thickened, then cool slightly. Pour over the first cream cheese layer.
- Second Lemon Cream Cheese Layer: Prepare as the first layer and spread over the raspberry layer.
- Chill: Refrigerate the pie for at least 4 hours.
- Topping: Garnish with whipped cream and fresh raspberries before serving.
Notes
- Ensure the cream cheese is at room temperature before blending to avoid lumps.
- Allow the raspberry compote to cool slightly before layering to maintain distinct layers.
