By special request…
Of course, when I wanted to take a picture of it that happened to be the time I forgot about it and the edges got a little brown…do as I say, not as I do, as they say.
This is a delicious, easy, refreshing dessert for those who love tangy lemon and raspberries, which is most people I’ve ever met. This recipe allowed me to learn something new about my husband, who eats pretty much anything quite happily, but who, after eating this, said, “Wow, you can make that again. Lemon is my favorite flavour.”
Me: “LEMON is your favourite thing?? You’ve never mentioned lemon in all the 12 years I’ve known you! Bacon and ice cream – regularly mentioned. Even roasted ASPARAGUS has been mentioned more often than lemon.”
We need to work on our food communication it seems.
I’ve written the recipe with the standard graham crust but included the option of crushed cornflakes, which makes it wheat free and it was actually my favourite that way since the crunchier crust stands up nicely to the soft, gooey lemon. Half graham crumbs and half crushed cornflakes is also fabulous if you suddenly realize you don’t have enough graham crumbs. I’ve also made it with Oreo crumbs instead (I often forget to check my ingredient stock before I start things) and it was not as good that way. The chocolate takes away from the freshness.
Mark this date. I just admitted that chocolate did not improve something.
Here it is – I make it in a pie plate because I like wedges, but you can also make it in a 8×8″ or 9×9″ square pan.
LEMON RASPBERRY PIE
1 ½ cups graham crumbs OR finely crushed cornflakes (or a combination of the two)
6 tbsp salted butter, melted (or unsalted butter + ½ tsp salt)
¼ cup sugar (just under 1/4 cup is actually perfect)
Zest of 1 whole lemon
2 egg yolks
1 can fat free sweetened condensed milk (14 oz)
½ cup fresh lemon juice, strained
1 tsp lemon zest
6 oz fresh raspberries
Preheat oven to 350. Spray a 9″ pie plate with cooking spray. Set aside.
In a medium bowl, combine graham crumbs, melted butter, sugar and lemon zest. Stir until graham crumbs are moist. Press crumbs into prepared pan, pressing the crust 1” up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool.
Meanwhile, whisk egg yolks and sweetened condensed milk until well mixed. Whisk in lemon juice and zest. Stir until mixture begins to thicken slightly. Gently fold in the raspberries, folding carefully if you don’t want it all to become pink. Pour lemon raspberry filling evenly over the crust and bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least 1 hour before serving. Store leftovers in the fridge for up to 5 days.
Even prettier with a little dollop of whipping cream 🙂
I have another lemon pie recipe with a cream cheese layer I can’t wait to try when the weather finally turns truly springy!
Adapted from http://twopeasandtheirpod.com/lemon-raspberry-bars/, a beautiful blog where you can find much nicer, non-overcooked pictures!