Go Back

Lemon Raspberry Layered Pie

A delightful dessert featuring zesty lemon flavor and sweet-tart fresh raspberries, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Summer
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 premium premade graham cracker crust
For the filling
  • 1 cup fresh raspberries
  • 2 cups heavy cream Whipped to soft peaks
  • 1 cup powdered sugar For sweetening the whipped cream
  • 1 package cream cheese (8 oz) Use room temperature for easier mixing
  • 1/4 cup lemon juice Freshly squeezed for best flavor
  • 1 tablespoon lemon zest Adds extra lemon flavor
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. In a mixing bowl, whip the heavy cream together with the powdered sugar until soft peaks form; set aside.
  2. In another bowl, beat the cream cheese until smooth, then mix in the lemon juice, lemon zest, and vanilla extract until well combined.
  3. Gently fold the whipped cream into the lemon cream cheese mixture, being careful to maintain the airy texture.
Assembly
  1. Spread half of the lemon cream mixture over the bottom of the graham cracker crust.
  2. Add a layer of fresh raspberries on top of the lemon layer.
  3. Spread the remaining lemon cream mixture over the raspberries.
Chilling
  1. Cover the pie with plastic wrap and refrigerate for at least 4 hours until set.

Notes

For best results, use room temperature cream cheese. Optional: Add lemon extract for more flavor or use various berries for a fruity twist. Top with fresh raspberries or mint before serving for garnish.