Description
A refreshing and tangy layered pie with a creamy lemon filling and sweet raspberry topping.
Ingredients
Scale
For the Crust:
- 1 pre-made graham cracker crust
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup lemon juice
- 1 tsp lemon zest
- 2 cups fresh raspberries
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1/2 cup water
- 1 cup whipped cream
Instructions
1. Prepare the Crust:
- In a medium bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
- Pour the lemon mixture into the graham cracker crust and refrigerate for at least 2 hours.
- In a saucepan, combine raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Let cool slightly.
- Spread the raspberry mixture over the chilled lemon layer.
- Top with whipped cream before serving.
- Refrigerate for another 30 minutes before slicing.
Notes
You can customize the seasonings to taste.