Best Lemon Pie With Fresh Raspberries Recipes

RASPBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
• Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
• Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
• Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan; gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture; bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture; pour over raspberry mixture.
• Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
• Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.

CREAMY LEMON RASPBERRY PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine crust ingredients in a medium bowl. Pat the mixture down into an ungreased 9-inch pie plate.
• Bake for 7 to 8 minutes, or until lightly golden brown and deliciously fragrant. Remove from oven and allow to cool completely before filling.
• Place raspberries in a small mixing bowl and add sugar. Use a fork to lightly mash them. Set aside.
• In a large mixing bowl, beat cream cheese until fluffy. Add Cool Whip, sweetened condensed milk, lemon juice, lemon zest, and vanilla. Mix until smooth. Add smashed raspberries and gently fold in with a spoon.
• Pour mixture into crust. Refrigerate at least 3 hours or overnight before serving.
• Garnish pie with the remaining whipped topping, additional fresh raspberries and a couple of slices of lemon.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

LEMON-RASPBERRY RIBBON PIE

Steps:

• In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.

RASPBERRY-LEMON PIE

Steps:

• Beat first 4 ingredients in large bowl with whisk until blended. Stir in 1 cup COOL WHIP.
• Spread preserves onto bottom of crust; cover with pudding mixture. Top with remaining COOL WHIP and raspberries.
• Refrigerate 4 hours or until firm.

LEMON PIE WITH FRESH RASPBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pulse graham cracker crumbs, butter, brown sugar, and cinnamon together in a food processor until well mixed. Press mixture firmly into a 9-inch pie pan.
• Bake in the preheated oven until golden, about 8 minutes. Remove from the oven and let cool, 15 to 20 minutes. Leave the oven on.
• Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.
• Bake in the preheated oven until set, about 12 minutes. Allow the pie to cool to the touch on the counter, 15 to 20 minutes. Refrigerate until very cold, 2 to 3 hours.
• Meanwhile, mix crushed raspberries and white sugar together in a bowl and allow to sit until pie is ready to serve. Drizzle or spread the raspberry mixture over the pie.