Name: Lemon Pie with Fresh Raspberries
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Graham cracker crumbs - 1 ½ cups; Unsalted butter - 6 tablespoons; Brown sugar - ⅓ cup; Ground cinnamon - ¼ teaspoon; Egg yolks - 4 large; Sweetened condensed milk - 8 fluid ounces; Fresh lemon juice - 2 cups; Fresh red raspberries, crushed - ½ cup; White sugar - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Pie with Fresh Raspberries

1. Graham cracker crumbs - 1 ½ cups

2. Unsalted butter - 6 tablespoons

3. Brown sugar - ⅓ cup

4. Ground cinnamon - ¼ teaspoon

5. Egg yolks - 4 large

6. Sweetened condensed milk - 8 fluid ounces

7. Fresh lemon juice - 2 cups

8. Fresh red raspberries, crushed - ½ cup

9. White sugar - 2 tablespoons

How to cook deliciously - Lemon Pie with Fresh Raspberries

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

Whisk egg yolks and sweetened condensed milk together. Slowly add lemon juice. Continue to rapidly mix until the mixture thickens.

5. Stage

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.

6. Stage

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.