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.
