Layers of Lemon & Raspberry Pie is a vibrant, sunshine-bright dessert that feels like summer on a plate. Tart, silky lemon filling meets sweet, jewel-toned raspberry compote, all nestled in a buttery crust and crowned with a billowy cloud of whipped cream. Each slice offers a perfect contrast of flavors and textures—the crisp base, the luscious citrus layer, the sweet berry ribbon, and the airy, creamy topping.

Whether served as a refreshing finish to a special dinner or as the centerpiece of a weekend gathering, this pie is as stunning as it is delicious. Its striking layers make it a showstopper, while the flavors balance in perfect harmony—tangy, sweet, creamy, and bright.

Ingredients (Serves 8)

For the Crust

  • 1½ cups graham cracker crumbs (about 12 whole crackers)

  • ¼ cup granulated sugar

  • 6 tbsp unsalted butter, melted

For the Lemon Layer

  • 1 cup granulated sugar

  • ¼ cup cornstarch

  • 1¼ cups water

  • 3 large egg yolks, lightly beaten

  • ⅓ cup fresh lemon juice

  • 1 tbsp lemon zest

  • 2 tbsp unsalted butter

For the Raspberry Layer

  • 2 cups fresh or frozen raspberries

  • ½ cup granulated sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch mixed with 2 tbsp water

For the Topping

  • 1 cup heavy cream

  • 3 tbsp powdered sugar

  • ½ tsp vanilla extract

Directions

1. Prepare the Crust
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes, then cool completely.

2. Make the Lemon Layer
In a medium saucepan, whisk together sugar and cornstarch. Gradually add water, whisking until smooth. Cook over medium heat until thickened and bubbling. Slowly whisk a small amount into egg yolks to temper, then return mixture to the pan. Cook 2 minutes more, remove from heat, and stir in lemon juice, zest, and butter. Pour into cooled crust and smooth evenly. Chill until just set, about 30 minutes.

3. Make the Raspberry Layer
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down. Stir in cornstarch mixture and cook until thickened, about 2 minutes. Let cool slightly, then gently spread over lemon layer. Chill at least 1 hour.

4. Whip the Topping
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over chilled pie.

Why This Recipe Works

  • Flavor Balance: Bright lemon tartness pairs beautifully with the sweetness of raspberries.

  • Layered Appeal: Visually stunning with contrasting colors and textures.

  • Make-Ahead Friendly: Layers set beautifully in the fridge, making it perfect for prepping ahead.

Pro Tips for Success

  • For the smoothest lemon layer, whisk constantly and temper the egg yolks carefully to avoid scrambling.

  • Strain the raspberry layer if you prefer a seedless finish.

  • Chill the pie fully before slicing to keep the layers neat and defined.

Variations

  • Blackberry Twist: Swap raspberries for blackberries for a deeper berry flavor.

  • Meringue Top: Replace whipped cream with toasted meringue for extra flair.

  • Shortbread Crust: Use crushed shortbread cookies instead of graham crackers for a buttery upgrade.

Make Ahead & Storage

  • Prep Ahead: Pie can be fully assembled (minus whipped cream) up to 24 hours in advance.

  • Store: Keep covered in the refrigerator for up to 3 days.

  • Freezing: Not recommended for best texture of the lemon and cream layers.

Final Thoughts

This Layers of Lemon & Raspberry Pie delivers the perfect balance of sweet and tangy, soft and crisp, creamy and fruity. With its gorgeous layers and refreshing flavor, it’s a dessert that not only tastes incredible but also looks like it came straight from a bakery window.